Anna Richter, winner of the turkey category in the 'Fall Four Recipe Contest'
A delicious way to use up leftover turkey.
1 lb cubed, cooked turkey (leftovers work well!)
1 cup sliced carrots 1 cup frozen peas (or corn, or both)
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1-2 garlic cloves (depending on taste)
1/3 cup all purpose flour
1 3/4 cup chicken broth
2/3 cup milk
1/2 tsp salt, additional 1/2 tsp for boiling the potatoes
1/4 tsp black pepper Additional seasonings (optional)
A mix of herbs (whatever you have handy) including marjoram, thyme, sage, basil and oregano.
5 medium potatoes, peeled, cubed, boiled and then mashed.
2-3 Tbsp of Panko crumbs
3 Tbsp butter
3-4 Tbsp of milk
Preheat oven to 400 degrees F (220 degrees C.)
Making the Mashed Potatoes: Peel and cube potatoes, place into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
Drain water from potatoes. Put hot potatoes into a bowl. Add 2Tbsp butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste. Set aside.
In a saucepan, combine carrots, peas, and celery (you may wish to just add the frozen peas later once the filling is made to avoid being overcooked). Add water to cover and boil until the carrots and celery are soft (10-15 minutes). Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions and garlic in butter until soft and translucent. Stir in flour, salt, pepper, and seasonings. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Add the cooked turkey, carrots, peas and celery.
Place the turkey mixture in the bottom of a baking dish (you can use a larger dish or individual sized dishes like the photo). Put the mashed potatoes over top, and dot with remaining butter. Lightly sprinkle panko crumbs and salt & pepper to taste.
Bake in the preheated oven for 30 to 35 minutes, or until the potatoes begin to brown and filling is bubbly. Cool for 10 minutes before serving.