Recipe by Clifford Boren
A nummy way to blow a hole through that ghastly huge pile of leftover turkey after the holidays. Try it with the alternative serving suggestion in the recipe.
Top Review by Ms B.
My husband wouldn't eat this. I thought that the allspice was overpowering...or was it the nutmeg? I was hesitant to try the recipe, but thought it might be an interesting way to use up Thanksgiving leftovers. I ate cold cereal, and my husband ordered pizza.
- 1 lb cooked leftover turkey
- 1 coarsley chopped onion
- 2 teaspoons nutmeg
- 2 teaspoons cinnamon
- 2 teaspoons allspice
- 1 teaspoon chili powder (preferably New Mexico style)
- 1 (8 1/2 ounce) can corn
- freshly ground black pepper
- 4 cups leftover mashed potatoes
- paprika (to garnish)
Directions See How It's Made
- With reckless abandon, plop everything except the potatoes and paprika into a skillet and sautee it until the onion is translucent.
- Chunk it all into individual ramekins and spread a layer of mashed potatoes over the mouths of the ramekins.
- Sprinkle with paprika.
- Bake in a 350 degree oven until the potatoes are heated through.
- Possibly 10 minutes, or less.
- Serve with crispy green salad.
- ALTERNATIVE: Instead of ramekins, use those small (about 4 inch) round loaves of brown and serve sourdough bread.
- Lop off the tops and dig out most of the bread.
- Put the filling inside and cover with potatoes.
- Bake according to directions on the bread package.