Gluten-Free Thanksgiving Left-Overs

 

 

 

 

 

 

 

 

 

 

 

Thanksgiving is over for another year, you’re all shopped out and have dropped from all those black Friday specials.  You still have leftovers, but the kids are pleading “No More Please”.  So what do you do?

You don’t want to pitch them because they are perfectly good.  Well this week I will have some recipes for your Thanksgiving leftovers.   

This recipe would be a good one for Christmas tree shopping day.

 

 Leftover Turkey Dinner Shepherd’s Pie

4 tbsp butter, divided
1 onion, chopped fine
2 celery stalks, chopped fine
2 carrots, peeled and diced fine
1 cup mushrooms, diced or sliced
2 garlic cloves, crushed and minced
3 cups turkey, diced
2 cups leftover cooked vegetables, cut small
2 cups gluten-free turkey gravy
1 tbsp fresh parsley, chopped
1/2 tbsp dried crushed sage
4 cups mashed potatoes, at room temperature
1/2 cup milk
salt and ground black pepper
1 gluten-free pie crust pastry or premade frozen crust

Preheat oven to 425 degrees and place pie pastry in deep pie pan, arranging pastry up the sides of the pan.
In a large skillet, add 3 tablespoons of the butter and melt over low heat; add the onion, celery, carrots, mushrooms, and garlic, and cook, stirring, for 6 to 8 minutes or until vegetables soften.
Add in the turkey, cooked vegetables, and gravy (using more or less gravy as desired.)
Remove the skillet from the heat and stir in the fresh parsley and sage.
Immediately turn mixture into pie crust in pie pan.
In a separate bowl, put the mashed potatoes and mix in the milk until potatoes are somewhat softened; then spread this potato-milk mixture over the ingredients in the pie pan.
Break up the remaining butter and scatter the pieces evenly over the potatoes, then sprinkle with salt and pepper to taste.
Bake in the preheated oven for 15 minutes, then reduce heat to 350 degrees and continue baking for 20 to 30 minutes or until the potatoes have gotten lightly browned.
Remove and let sit for 3 minutes, then cut and serve.
Will serve about 6 to 8 people.

You can find more of my recipes in Gluten-Free Get-Togethers.