Recipe by Melissa and Her Pants
A great way to use those Thanksgiving leftovers! I love this recipe.
Top Review by Chef Mi Mi
This recipe lives up to every star. We loved it. I used my electric chopper for the veggies which made it faster. I also used packet brown gravy,and for the chicken stock I used the turkey drippings, with the fat skimed off the top. Last I used the green beans as suggested by another cook, water and all. It was great and I will make it again. Thank you for sharing.
- 4 tablespoons butter, divided
- 1⁄2 large onion, diced (1 1/2 cups)
- 2 carrots, diced small (1/3 to 1/2 cup)
- 2 stalks celery, diced small
- 4 tablespoons fresh parsley, finely chopped, divided
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 2 1⁄2-3 cups shredded leftover turkey
- 1⁄2 cup leftover gravy, divided
- 1⁄2-1 cup chicken stock
- 2 cups leftover mashed potatoes
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- Heat a large skillet over medium heat, and melt 1 tablespoon of the butter.
- Add the onions, carrots and celery.
- Saute until the onions are translucent, 5 to 7 minutes.
- Add half the parsley and the salt and pepper, and cook another minute.
- Add the turkey and stir.
- Stir in the gravy, then 1/4 cup of the broth.
- Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes.
- Add broth as needed to achieve a thin, stewy sauce.
- Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm.
- Scoop turkey mixture into individual tins or an 8x10 pan.
- Spread the mashed potatoes over the top.
- Bake 20 minutes or until golden.