Prep 25 mins
Cook 2 mins
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
- 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.
Sounded like a good way of using leftover turkey,but we thought it really lacked in flavor.
What a wonderful, filling meal...and perfect on a cold wintery night! This was easy to prepare, using leftover turkey from Thanksgiving. The only thing I did different was to omit the garlic, as I discovered mine were moldy!! Thanks for sharing this recipe, Kitten...both DH and I loved it!
This is a quick & easy one-dish weeknight dinner as well as a delicious way to use up turkey AND leftover mashed potatoes! I scaled the quantities in half, using a combo of frozen peas & corn which I turned into a 6-inch ovenproof dish. Since my potatoes weren't hot, I baked the casserole at 350 for 15 minutes. Thanx for another good one Carol!