Thanksgiving dinner is truly my favorite of all the holiday meals, but it’s a toss up as to whether I like the meal itself or the leftovers more. Here’s another idea for how to use up all those delicious leftovers and a few from previous years to keep you busy for a couple of dinners following the big one.
Also, don’t forget to freeze and label what you won’t use in the several days following the big meal. Save it all for later in the winter when you need a weeknight dinner right quick and in a hurry.
Turkey Shepard’s Pie
In a casserole dish, layer cooked turkey meat, gravy, cut up green beans (or other vegetable) and top with mashed potatoes or mashed squash. Bake at 350°F or until the edges are beginning to brown and the center is hot all the way through. If you don’t have enough gravy, make a little sauce of your own by heating up the turkey and the green beans with a little butter in an oven-proof skillet. Sprinkle with flour and stir to incorporate. Add a cup or so of stock and stir. Add more if the mixture is too thick. Then layer the rest of your ingredients on top.