One more day till the best eating holiday day ever...Thanksgiving!!
Well, to be fair all holidays are the best eating days, but Thanksgiving may be my number one favorite. This past weekend, Eric and I hosted our annual PALS-giving and I prepared my go-to Good Eats Roast Turkey. My college friends did a fantastic job with bringing some tasty sides and yummy desserts to go along with our massive feast. I'm thankful that my college friends get together each year because all of us have come a long way from our young academic paths. It's hard to think that it has been almost 10 years since I have graduated from college! WOW!
Hopefully, most of you have already planned out your Thanksgiving menus or Thanksgiving plans for the day but I'm thinking a day ahead for you, the day after Thanksgiving and what to do with leftovers! Some of you may venture to shop Black Friday and peruse the stores for those bargains. Or some of you may be like me by relaxing the day with your sweet family and casually shopping Cyber Monday instead. I have done Black Friday shopping before, and it's only worth it if you are shopping for a doorbuster at midnight and have parked your tent days before. I value my precious sleep these days versus a doorbuster.
One of my favorite ways to reuse leftovers is to make an entirely new meal. Turkey sandwiches seem a little boring for me, and I want something just as comforting and satisfying as the Thanksgiving dinner the next day. This tasty Shepherd's pie is the solution to using up those yummy leftovers. Sometimes it's easier to eat everything all mixed together versus separately. You can easily substitute ingredients, using all turkey for your protein, but I like the variety of ham and turkey. You can also use whatever vegetables you have leftover, use up the rest of that green bean casserole or brussels sprouts to complete the dish.
Adapted from Martha Stewart
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3 cups cooked stuffing
2 cups turkey & ham, chopped
1/2 cup gravy
2 tablespoons unsalted butter
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
2 cups mashed potatoes
1 cup cheddar cheese, grated
1 teaspoon fresh thyme, chopped finely
Preheat oven to 350 degrees.
In a large skillet over medium heat, add the butter. Saute the carrots, celery and onion until tender. Add the chopped turkey and ham and cook for additional 3 minutes.
In a 9x9 baking dish or 9-inch pie plate, layer the stuffing on bottom evenly. Add the mixed veggie turkey mixture on top. Layer the mashed potatoes over on top. Sprinkle with cheddar cheese and chopped fresh thyme.
Cover with aluminum foil, sprayed with cooking spray. Cook for 35 minutes. Let cool slightly before serving.
Yield: 9 servings