Recipe by Kittencal@recipezazz
This is a basic simple recipe that requires no baking, just simmer ingredients, mix, then put under broiler for 2 minutes, but if you just feel better about baking it...then go ahead and bake it for 8-10 minutes, but it really is not necessary to bake it. It's a great way to use up any leftover turkey (or chicken also!). All ingredients may be adjusted to taste, double the recipe to bake in a 13 x 9-inch pan.
- 4 large russet potatoes, peeled, cooked cut into chunks
- 3 tablespoons butter (can use more or less)
- 2 1⁄2 cups half-and-half or 2 1⁄2 cups milk, divided
- 1⁄4 cup butter
- salt and pepper
- 1 medium onion, chopped
- 1 tablespoon fresh minced garlic
- 1⁄4 cup flour
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice (can use more)
- 1⁄2-1 teaspoon dried thyme
- 2 cups cubed cooked turkey or 2 cups chicken
- 1 1⁄2 cups frozen mixed vegetables
- 1⁄4 cup grated parmesan cheese
Directions See How It's Made
- Drain and mash the potatoes with 1/2 cup half and half or milk, 3 tbsp butter and salt and pepper (can add in a few tablespoons grated Parmesan cheese or 1/3 cup grated cheddar cheese if desired to the mashed potatoes to kick them up a notch!).
- Meanwhile, in a heavy bottom saucepan, melt remaining butter over medium heat.
- Cook the onion and garlic in 1/4 cup butter until softened (about 5 minutes).
- Add in flour; cook, stirring 1 minute.
- Gradually whisk in 2 cups half and half cream, salt and pepper, mustard, lemon juice and thyme; cook, whisking often (about 10 minutes) or until thickened.
- Add cubed cooked turkey and veggies; cook 5 minutes, or until veggies are tender.
- Pour into a greased 8-inch square baking dish.
- Spread potatoes over top; sprinkle with Parmesan cheese.
- Broil for 2 minutes, or until golden brown.