Thanksgiving Leftovers Shepherds PieMacki West
My little guy had a pre-Thanksgiving day party at his school and some of the moms and I made the feast. I already have leftovers, yay! In order to avoid a ton of containers piling up in my fridge I decided to put them all into a baking dish and serve it for dinner. Holy smokes, this is how Thanksgiving dinner should always be served. And because there was no extra gravy we did a taste test on all varieties we could find. Get the recipe and find out the gravy winner after the jump…
Thanksgiving Leftover Shepherds Pie Recipe
1 to 2 ribs of celery chopped (optional)
1/4 onion chopped (optional)
extra gravy Out of all the jars, and deli, and powder varieties we tried, Knorr powder roasted turkey gravy won! Buy a pack and cook according to the package – so easy.
Preheat oven to 350 degrees. If your stuffing is lacking in the celery and onion or it has gotten soggy, then option to saute the 1-2 ribs of celery and 1/4 onion in a saute pan over medium for 5 minutes – this add a bit of crunch to the dish. Take a look at your leftovers to determine what size baking dish to use. I ended up using an 8×8 dish. Spray evenly with cooking spray and layer the bottom with stuffing. Sprinkle the celery and onion over the stuffing, add a layer of turkey, pour on the gravy and top with mashed potatoes. Drop small pats of butter around the top of the shepherds pie. Cook for 15 – 20 minutes or until heated through. Serve with gravy over the top and cranberry sauce on the side.
* feel free to stick other leftovers in as well. We were out of green beans or those would have gone in!