Turkey leftovers! I need my refrigerator space back. In the past, I have made turkey enchiladas, hot turkey sandwiches, turkey soup. You know the drill. Well, I have to admit, I tire of this fairly quickly. I want something different, but easy.
A quick inventory of my fridge turned up — turkey, imagine that! Also, some leftover gravy and dressing, and some mashed potatoes. So, I rummaged from the crisper an onion, a carrot and a couple of stalks of celery. I have some frozen peas. Hah! let’s get started.
First, I sautéed the thinly sliced carrot and celery with the chopped onion, in a little butter, with a dash of salt. When the veggies were softened but not browned, I added the gravy. Hmm, a bit thick, so I thinned it with a bit of canned chicken stock. A little white wine would work well here too. Stirred in the chopped turkey, the peas and checked the seasoning. My work here is almost done. Spooned the mixture into large ramekins and topped some with scoops of dressing and some with scoops of mashed potatoes. Into a preheated 350°F oven, and I now have turkey shepherd’s pie! Should I call this turkey flocker’s pie, since technically we don’t herd turkeys?