I think Thanksgiving is the best dinner of the year – well, maybe not the best, but it is the most intense. It’s the one meal that I make he same menu over and over. I even have a binder of Thanksgiving recipes that I keep even though I’ve done a Thanksgiving Guide that is part of our Holiday Support Community: Reclaim The Magic, Ditch the Stress: Proven Strategies for Loving Your Holiday Again. The guide is in the binder with all of my recipes that have been around for years – some even before I was born.
Each year we make sure to have leftovers. This is the one time Steve even loves the leftovers and that is amazing. He is very adamant about his dislike of leftovers. This is the one time of the year I can repurpose the leftovers and he is a happy guy.
We plan to have enough leftovers to have a Turkey Shepard’s Pie the next week. Steve even makes it! He will sauté on onion, celery and sweet potato together, add leftover turkey (dark meat for him but I use it all), and gravy, then mix it all together. He pours it into his baking dish then tops it with mashed potatoes. Plop that in the oven for 30 minutes, then voliá this is the perfect casserole for a cold winter night.
This year we are making this for a Friendsgiving so we made double the recipe. We’re planning for eight to ten around the table, then hope to have some leftovers of this for us.
- 2 Tablespoons of Olive Oil
- 1 Cup of Onion, chopped into a fine dice
- 2 Stalks of Celery, chipped in a fine dice
- 1 Cup of Sweet Potato or Carrot, chopped into a fine dice
- 1 Cup of any other leftover Vegetables, chopped*
- 2 Cups of Cooked Turkey, chopped finely or shredded
- 3-4 Cups of Gravy
- 3 Cups of Mashed Potatoes
- Preheat the oven to 350 degrees.
- Heat the olive oil in a 12" skillet, once it shimmers add the onion, celery and sweet potato or carrots. Sauté together until the onion turns translucent, about 5-7 minutes. Add any other leftover vegetables, the turkey and enough gravy to cover the contents of the pan and heat together for a minute or two.
- Pour this mixture into a prepared dish or into individual ramekins. Top with the mashed potatoes and bake for 30 minutes or until the potatoes are golden and the gravy is bubbling around the edges.
- Serve hot or warm.
I am amazed at all of the wonderful things we can do with the leftovers from our Thanksgiving table. Sometimes we look forward to this just as much as the actual meal. Thanks to the Sunday Supper Family for sharing their favorites today:
**Much love to Christie from A Kitchen Hoor’s Adventure for hosting this event**
- Country Skillet Breakfast by The Freshman Cook
- Mashed Potato Craisin Bread by Baking Sense
- Sweet Potato Casserole Waffles by Sew You Think You Can Cook
- Chocolate Pumpkin Brownies by NinjaBaker.com
- ‘Australian Pie’ – Leftover Turkey Pie with Raisins and Bechamel by Caroline’s Cooking
- Brie Cranberry Turkey Quesadillas by Food Lust People Love
- Bubble Up Hot Brown Casserole by A Kitchen Hoor’s Adventures
- Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
- Cranberry Pork Tenderloin by The Crumby Cupcake
- Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
- Healthy Turkey Quesadillas with Cranberry Apple Salsa by Food Done Light
- Leftover Turkey Noodle Casserole by Cricket’s Confections
- Leftover Turkey Pasta with Mushrooms by Cooking Chat
- Turkey Alfredo Stuffed Shells by Palatable Pastime
- Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
- Turkey Glass Noodle Salad by Sunday Supper Movement
- Turkey Grilled Cheese with Cranberry and Brie by Life Tastes Good
- Turkey Pot Pie Casserole by Cosmopolitan Cornbread
- Turkey Shepard’s Pie by Monica’s Table
- Baked Mashed Potato Pancakes by Pies and Plots
- Leftover Mashed Potato Puff Casserole by Hezzi-D’s Books and Cooks
- Arroz Caldo with Turkey by Asian In America
- Bacon Egg Potato and Turkey Soup by Family Foodie
- Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
- Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?
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