Thanksgiving is over and, no matter how much you tried not to, you cooked too much and have leftovers packing your refrigerator. How can you approach your own personal version of “Chopped” and transform those leftovers into something that looks new and appealing?

My experiment this year was to marry my Thanksgiving leftovers with my regular approach to a Shepherd’s Pie. I used my leftover dressing, some chopped turkey, gravy and mashed potatoes. I added a package of frozen green peas and carrots to the party and VOILA! This is a very inexact recipe and is really more a sharing of an idea rather than a “follow every ingredient and step” version.

INGREDIENTS:

Leftover dressing/stuffing, enough to crumble and cover the bottom of a deep dish pie plate
2 cups chopped turkey
2 cups gravy
1 package frozen peas and carrots, thawed
1/2 teaspoon poultry seasoning
additional salt and pepper, to taste
2 cups leftover mashed potatoes

INSTRUCTIONS:

Break the leftover dressing into pieces and press into the bottom and on the sides of a deep dish pie plate.

Mix together the turkey, peas and carrots, gravy, poultry seasoning, salt and pepper. Pour on top of the dressing “crust.”

Reheat the mashed potatoes so they are spreadable. Spread on top of the turkey mixture.

Place the pie plate on a sheet pan and place in a 350 degree oven. Bake for about 25-30 minutes until hot and bubbling.

Vary the amount of the ingredients as needed to create this dish. I ended up having a bit too much filling, so I advise you to put your pie plate on a sheet pan to catch any overflow.

GRAMMY

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