Mashed potato-topped leftover roast turkey farmer’s pie moistened with excess gravy is a lovely way to use scrap meat from your Thanksgiving / Christmas turkey.
We had Thanksgiving dinner in the Philippines? Not really. We were at a cousin’s house in October, we were having such a good time that I suggested getting together again post-Thanksgiving. After downing countless glasses of wine, I volunteered to bring a roast turkey with stuffing and pecan pie.
To make a long story short, the post-Thanksgiving dinner happened. I did roast a turkey (which overbrowned but not to disastrous levels), baked sausage and cornbread stuffing and Alex made pecan pie. My brother and his family ordered a whole lechon (roast pig). My cousins prepared squash soup, potato gratin, fish fingers and a spread of cold meat and fruits. And then, there was wine. Of course. There was so much food that we went home with containers of leftover lechon and turkey.
What did I do with the turkey? I made farmer’s pie.
I chopped the turkey meat into cubes, sauteed it in butter with onions, carrots and peas then I poured in excess gravy to moisten everything. After the seasonings were adjusted, I scooped the turkey and vegetables into a baking dish and topped them with ultra buttery mashed potatoes.
The farmer’s pie went into the oven. By the time the gravy was bubbling and trying to burst forth to the top, the mashed potatoes have browned lightly. The leftover roast turkey farmer’s pie was ready to come out of the oven and rest for a few minutes before serving.
The truth is, I was planning on making chowder with the leftover turkey. But Speedy bought a lovely food mill yesterday and I was excited to use it. Seriously, it’s the best tool for making mashed potatoes. No lumps, the potatoes come out fluffier and they are able to soak up the butter and milk better.
The amount of ingredients in the recipe should all read “more or less”. I had to eyeball everything to make sure that nothing went to waste. I can tell you though that the leftover roast turkey farmer’s pie was baked in a bowl 10-inches in diameter and four inches tall. The yield is enough for six generous servings.
- Preheat the oven to 375F.
- On the stovetop, melt the butter in a pan.
- Saute the carrot and onion for about a minute.
- Add the turkey meat and peas to the carrot and onion. Toss thoroughly to coat the turkey meat with butter.
- Pour in the gravy. Stir to distribute evenly. Bring to a simmer.
- Taste the turkey. You will need to add salt and pepper at this point. How much depends on how well seasoned the turkey and gravy are.
- When you're happy with the taste, turn off the heat and transfer the contents of the pan to an ovenproof dish.
- Spread the mashed potatoes on top of the duck and vegetables. Lightly rake with a fork (optional).
- Bake the leftover roast turkey farmer's pie at 375F for 20 to 30 minutes or until bubbly and the mashed potato topping is lightly browned.
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