I guess I was ahead of my time (as usual), when I created this Thanksgiving version of Shepherd's Pie several years ago. This photo is from an article in the Bend, Oregon Bulletin with recipes for my Golden Autumn Soup and Day After Thanksgiving Pie. Today you can find many versions of the pie in magazines and on the Internet. I still believe mine is one of the best. Just remember, you can vary this recipe according to what leftovers you have.
2-1/2 cups Cornbread & Yam Stuffing or mashed potatoes
1 large egg
1-1/2 cups Wine Basted Turkey, diced
1 cup Turkey Gravy
1 cup Easy Cheesy Brussels Sprouts or other cooked green vegetables
1/2 cup raw celery, diced
1/4 cup onion, minced
3 Tablespoons fresh chopped parsley
1 teaspoon poultry seasoning
1 teaspoon paprika
Preheat oven to 350 degrees.
1. Slightly beat an egg and mix in with the stuffing or mashed potatoes. Put aside one cup for topping.
2. Spread remaining stuffing or potatoes over the bottom of a greased deep dish pie pan.
3. Mix together the turkey, gravy, vegetables, celery, onion, parsley, and poultry seasoning. Spoon into pie pan..
4. With large spoon, drop stuffing or mashed potatoes in big dollops over filling.
5. Sprinkle with paprika.
6. Bake for 30 minutes.
Serving suggestion: Serve with Cranberry Chutney or add the chutney to the pie before baking.
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments.
Good cooking to you, and Happy Thanksgiving!