Wednesday, November 23, 2011

S+S chow: turkey and mashed potato potpies

Happy actual eve of Thanksgiving! Thanksgiving is by far my favorite holiday. You get all of the perks of the Christmas season, but all of the stress and pressure for the gift giving is not there. Amazing eats and amazing company to be thankful for. Another thing to be thankful for, a refrigerator full of leftovers. We are always left wondering what to do with all of the leftovers. Solution: turkey and mashed potato potpies. That's right. Pot. Pies. Yum. I mean lets get real, you had us at mashed potato. Here are the deets on this tasty take on leftovers. Happy Thanksgiving to all of you loves!
turkey and mashed potato potpies {via Martha}
Ingredients:
6 slices bacon, cut crosswise into 1-inch pieces
3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced (3 cups)
10 ounces button mushrooms, sliced (4 cups)
1 tablespoon chopped fresh thyme leaves
Coarse salt and ground pepper
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
3/4 pound leftover turkey meat, skin removed, cut into bite-size pieces (3 cups)
1 cup frozen peas
4 cups leftover mashed potatoes

  • Directions:
  • 1. Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
  • 2. Transfer turkey mixture to eight broilerproof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.
  • 3.Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes

10 comments:

  1. This is a great use of left overs. We always need idea's thank you.

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  2. Looks amazing! thanks for the great idea! (my husband appreciates it, too!)

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  10. perfect recipe with coz I like the turkish kitchen very much as site

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