We hosted Thanksgiving this year and I was put in charge of my very first turkey. Thanks to sage advice from the guru of Good Eats, Alton Brown, it was a great success thanks to a good overnight brine and properly thermal management. Since we did an 18-pound bird, we were left with a lot of leftovers and needed some ways to manage them. This is one of the two recipes I came up with.
- 4 cups leftover vegetables, fresh or cooked (we used carrot, celery, onion, and cooked green beans)
- 2 cups shredded or diced turkey
- 4 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1 cup chicken or turkey broth or stock
- 3 cups mashed potatoes
- Heat the butter in a saute pan and add in any fresh veggies first. Once those are cooked, add in any leftover cooked veggies and the turkey to warm them up.
- Add the flour and cook until it has browned slightly. You’re making a roux at this stage.
- Slowly add in the milk and broth, stirring the entire time. The first few additions will look like they’ve disappeared and a sauce will start to form once you get up to about 1/3 of the liquid.
- Once the sauce thickens, transfer to a 9×13 pan (Pyrex is best) and spread out evenly. Use a rubber spatula to spread the mashed potatoes over the top in an even layer all the way to the edges.
- Bake in a 350°F oven for about 20 minutes. Let cool for 5-10 minutes before serving.
You’re basically making a shepherd’s pie with whatever you have on hand. You could also top the casserole dish with some puff pastry instead of mashed potatoes and make a pot pie. It’s an easy and delicious way to put a new twist on those copious containers of leftovers.