This is one of those comforting standard-repertoire dishes capable of transforming “leftover” turkey (or chicken) into something even better than the original. We like this ’80s community cookbook rendition we tweaked (from Sara McCullough of Broaddus, Texas) for including lots of fresh vegetables in a rich, nutmeg-y gravy. Also nice: The crunchy, potato-puffy crust is less rich than a typical pastry crust. We used Yukon Gold potatoes to add extra color, but Idaho bakers work fine, too. For more good recipes for leftover turkey: Try our Old-Fashioned Turkey Frame Soup, our our Turkey Tetrazzini.
Makes 8 servings
- 6 medium-sized potatoes,peeled and cubed
- 1/2 cup milk
- 1 cup freshly-grated parmesan cheese, divided
- salt and pepper to taste
- 2 Tbsp butter
- 4 carrots, peeled and sliced into coins
- 2 stalks of celery, cut into three lengthwise strips and diced
- 2 small onions, minced
- 1 green pepper, diced
- 1 cup mushrooms, chopped
- 3 Tbsp butter
- 4 cups cooked turkey cut into 1/2-inch cubes
- 3 leaves of fresh sage, cut fine
- 4 leaves of fresh basil, cut fine
- 1/4 cup butter
- 1/4 cup flour
- 2 cups turkey broth
- 1/2 cup light cream
- 1/4 tsp freshly ground nutmeg
- pinch of cayenne pepper
- Cover potato cubes with water in a large pot. Heat to boiling and simmer until potatoes are tender. Drain. Return potatoes to pot and whip with milk, 4 Tbsp of the parmesan cheese, salt, pepper, and 2 Tbsp butter. Set aside.
- Saute carrots, celery, onions, green pepper and mushrooms in 3 Tbsp of butter over low heat in covered pan until tender. Add turkey, sage and basil; mix well and set aside.
- Melt remaining butter in heavy saute pan over low heat. Whisk in flour and stir until smooth and toasted. Add turkey broth and cream, still whisking, until mixture thickens. Sprinkle nutmeg and cayenne into sauce. Combine sauce with vegetable/turkey/herb mixture. Turn into a greased 13 x 9 x 2-inch casserole. OR Turn into several smaller casseroles and ramekins.
- Preheat oven to 350 degrees. Spoon potato/cheese mixture over casserole smoothing somewhat to cover. Try to seal the edges of each casserole cup with potato to keep the filling from bubbling out during baking. Sprinkle remaining cheese over all. Bake until crust has puffed and is golden brown–about 1 hour. OR Cover and refrigerate until ready to bake and serve.