Thanksgiving leftovers turkey shepherd’s pie
Nov 17, 2015 in comfort food, entree, shepherd's pie, sunday dinner, thanksgiving, carrots, comfortfood, gravy, greenbeans, leftover. Read the original on: Culinary Ginger
Forget those leftover Turkey sandwiches - I have for you a dish that will feed a crowd. Thanksgiving leftovers turkey shepherd's pie is a dish that will turn into it's own leftovers.
So, it's the day after Thanksgiving and just when you think you can't look at another bite of turkey, you find yourself somehow craving it all over again.
This is the perfect dish for your Thanksgiving leftovers because it can be customized depending on what was on your Thanksgiving menu. In my case it's turkey (of course), cornbread sage stuffing, roasted carrots and green beans, mashed potato and gravy (I added peas because I like them in shepherd's pie). What I love about this dish is, because all the flavors of Thanksgiving are layered, you get them all in one bite... every time.
The turkey and vegetables are heated through (I added onions for extra flavor) with the gravy. The layers are then created. First, turkey and vegetables, then, the stuffing and it is topped with the mashed potato. I had leftover regular and sweet mashed potato because I like them both and I did get a little fancy by mixing them into a piping bag and piping it onto the top, but you don't have to do this. Once the layers are created, the shepherd's pie is baked until the mash gets nice and brown, and that's it. It's the dish that keeps on giving because this also makes great leftovers too!
I'm guest posting over at Real Housemoms, you can find the recipe here.
Read the original on: Culinary Ginger
Culinary Ginger, Janette Fuschi
Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.
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