Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Sunday, November 27, 2011

Thanksgiving leftovers pie

Need a new idea besides turkey soup or enchiladas for your turkey dinner leftovers? Try this quick and easy recipe that's just as good as your original meal. This is less than a recipe and more of a methodology (ps sorry for the quality of the pics; lighting was not great).

First, grease a 13x9 pan (if you have less leftovers, use an 8x8). Add about 2-3 cups of cooked turkey; chop or shred with your hands. I added some sauteed onions and celery which was extra from the stuffing.

Next, add about 1 1/4 cups of warm gravy; this makes it easier to spread. If you are out of gravy, you can use this recipe for my gluten-free gravy or anything you like.

If you have stuffing, add 2 cups on top of the gravy-turkey mixture and then place peas and corn on top (about 1 or 1 1/2 cups of each).

After that, top with mashed potatoes. We had 2 containers!

Bake in a 350F oven for 35-45 minutes or until the gravy is bubbling up. Scoop and serve. We loved it and served it with a little bit of cranberry sauce. Yes, we had that leftover as well. The stuffing added a new dimension. Not that you can tell, but the dish was all gluten-free, including the stuffing. You could use whatever you have at home. Hopefully, this will be the end of the leftovers! I hope you enjoy it.

1 comment:

Grace said...

yum! great recipe!