What you'll need
- 2 cups leftover mashed potatoes
- 2 cups leftover turkey meat, chopped into ½ inch pieces
- 2 cups or 1-14 oz can low sodium chicken or turkey broth
- 1 cup frozen peas
- 1 cup milk
- 1/2 cup grated cheddar cheese
- 2 stalks of celery, diced
- 2 carrots, peeled and diced
- 1 small onion, diced
- 4 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 teaspoon fresh or ½ teaspoon dried thyme
- salt to taste
Notes:
*Roux is a cooking mixture of wheat flour and fat (traditionally butter).
** Cover and freeze after this step. Defrost and bake as directed in step 7.
How to make it
- Preheat oven to 400 F°.
- Heat 1 teaspoon of butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
- Add the celery, carrots and thyme and cook for an additional 3 minutes.
- Melt the remaining 3 tablespoons of butter into the vegetables and sprinkle 3 tablespoons of flour over them. Stir to make a roux*. Cook for 1-2 minutes, stirring to coat the vegetables.
- Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10 minutes or until thick and creamy. Add salt to taste.
- Divide the mixture among 4 10 oz ramekins or one 8 x 8 inch baking dish.* *
- Evenly top each filled ramekin with mashed potatoes and sprinkle 2 tablespoons of cheddar cheese on top to cover.
- Place ramekins on a baking sheet and bake for 10 minutes until warmed through and cheese has melted (25 minutes for an 8 x 8 inch dish). Serve.
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