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.
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.
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