Prep 5 mins
Cook 40 mins
A great way to use those Thanksgiving leftovers! I love this recipe.
- 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
- 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.
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.
good way to use up the leftovers and tasty too!
Very easy and very good. We did not have carrots and threw in a jar of sliced mushrooms instead. I will definitely make this again.