TURKEY SHEPHERD'S PIE

TURKEY SHEPHERD'S PIE - Wolfgang Puck
Serves 4

2 cups leftover mashed potatoes
1-1/2 cups leftover stuffing
1 cup organic chicken broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium organic carrot, peeled and cut into 1/4-inch dice
1 medium organic celery stalk, cut into 1/4-inch dice
1 small yellow onion, peeled and cut into 1/4-inch dice
2 tablespoons chopped parsley leaves
1 tablespoon chopped fresh thyme leaves
1-1/2 pounds leftover turkey meat, all bones, skin, and fat discarded, meat cut into bite-sized chunks
1-1/2 cups leftover turkey gravy

Preheat the oven to 350 degrees F.
Put the mashed potatoes and the stuffing into 2 separate baking dishes, stirring in just enough of the broth to moisten and loosen them a bit if they have stiffened in the refrigerator. Put them in the oven to heat up while you continue preparing the other ingredients. (Alternatively, put them each in a separate microwave-safe bowl, adding the broth as directed. Then, cover with plastic wrap and microwave each bowl separately until the contents are heated through.)
Meanwhile, heat the oil and butter in a skillet over medium-high heat. Add the carrot, celery, and onion, along with half each of the parsley and thyme. Saute the vegetables, stirring frequently, until they just begin to soften and color, about 5 minutes. Stir in the chopped turkey, gravy, and a little more of the broth, if necessary to loosen the mixture. Cook until the turkey is heated through and the sauce is bubbling and thick, about 5 minutes more.
Spread a layer of the warmed stuffing in the bottoms of 4 individual-serving gratin dishes or the centers of 4 ovenproof serving plates. Spoon the turkey-vegetable mixture on top of the stuffing. Finally, spoon the mashed potatoes evenly on top.
Put the gratin dishes or plates on a baking sheet and bake in the oven just until the top of the potatoes starts to turn golden brown, about 5 minutes. Carefully transfer each gratin dish or plate to a larger serving plate, garnish with the remaining parsley and thyme, and serve immediately.

(c) 2009 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

Bread Stuffing

Ingredients:

Serves: 10

Yield: 9 cups 

• 3/4 cup finely chopped onion
• 1 1/2 cups chopped celery (with leaves)
• 1/2 cup chopped fresh parsley
• 1 cup butter
• 9 cups soft bread cubes
• 2 teaspoons salt
• 1 1/2 teaspoons dried sage
• 1/4 teaspoon ground sage
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
   
2. STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
   
3. NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
   
4. 
    NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!
   

Read more: http://www.food.com/recipe/bread-stuffing-117776#ixzz1yfgVcFQf

Cinnamon Swirl Potato Bread

Cinnamon Swirl Potato Bread
By Elizabeth Yetter, About.com Guide

* 1 cup mashed potatoes
* 1-1/2 cups potato water
* 1/2 cup milk
* 1/2 cup sugar
* 1-1/2 tbsp active dry yeast
* 1 tbsp salt
* 1/4 cup butter, soft
* 4 eggs, beaten
* 1/4 tsp nutmeg
* 10 cups bread flour, about

* 1-1/2 cups brown sugar
* 1 tsp cinnamon
* 1/3 cup butter, soft
* 1 cup raisins or currants (optional)

In extra large bowl, mix together the mashed potatoes, potato water, milk, sugar, yeast, salt, butter, eggs, and nutmeg. Mix in enough flour to make a soft dough.

Turn dough out onto floured table and knead for five minutes, only adding flour a tablespoon at a time if needed. Wash large bowl and grease it. Put dough in greased bowl. Lightly greased the top of dough and cover with plastic wrap or clean kitchen cloth.

Let dough rise in warm place for 2 hours or until doubled. Make the filling by mixing together the brown sugar, cinnamon, butter, and raisins in a small bowl. Punch down dough. Turn out onto floured table and knead until smooth.

Divide dough into 3 equal parts. Roll out each piece to a 12 x 8-inch rectangle. Spread with brown sugar filling. Roll up dough from short end. Pinch seams and tuck under edges.

Place each loaf in a greased loaf pan. Cover and let rise a second time for about 45 minutes or until doubled. Bake at 350 degrees F for about 50 minutes or until done.

Carefully remove hot bread from loaf pans. The brown sugar filling can sometimes leak out of the bread and it’s extremely hot. Let bread cool completely before serving or freezing.