Ah, Turkey Day. It’s been about 12 hours since we enjoyed our scrumptious Thanksgiving feast at my inlaws abode – and, great news, I can officially get up now. #toomuchturkey
Of course, one of the many benefits of having a mother-in-law who is a 5-star cook is 5-star leftovers, and lots of them. A couple of years ago after a similar turkey dinner, I called up a girlfriend to find out what to do with the abundance of extra goodies.
“It’s simple,” she said. “Just take a little of everything and throw it in a baking dish with some of this and some of that. And don’t forget the cheese.”
Translation: the BEST Turkey Shepherd’s Pie I’d ever had. It’s super easy to assemble, makes the most delicious, moist pie, and freezes exceptionally well. LOVE it for sticking in my husband’s lunch box on a random winter day – it’s comfort food to the extreme.
2 cups cooked, cubed turkey, warmed
1 cup bread stuffing, warmed
1 cup turkey gravy, warmed
1 can whole kernel corn, drained
2 cups mashed potatoes, warmed through
2 tbsp milk
3/4 cup grated medium or sharp cheddar cheese
1/4 cup finely chopped red onion, sauteed in a bit of butter (optional)
*You may have noticed that the bulk of the ingredients should be warmed. This is to cut down on the baking time, and so you’re not dealing with a cold gelatinous mass when trying to assemble the pie. I recommend nuking the turkey, stuffing, gravy and potatoes in the microwave (separately, of course) for about a minute to take the chill out and make them easier to work with.
Preheat oven to 350°. Lightly grease a 9×13 inch baking dish, or 8 large ramekins.
(If you plan on freezing the pie, I recommend the baking dish. You can scoop the portions into a freezer container and you’re good to go. The ramekins are fabulous, though, if you’re having family or friends over for Turkey Take II and want to make an impression.)
Layer the cubed turkey meat on the bottom of the baking dish, followed by the stuffing. Drizzle the warmed gravy evenly over this mixture. Divide the whole kernel corn on top.
In a separate bowl, mix together the warmed potatoes, milk, cheddar cheese and sauteed red onion. Even spread the potato mixture over the contents in the baking dish.
Bake in a preheated oven for 20-25 minutes or until the potatoes are golden brown. Serves 8.