encore

This was honestly the first year I had enough leftovers to really revel in the leftovers. You know, turkey sandwiches for days.

Except there was also a turkey omelette, turkey frittata, and then the turkey shepard’s pie.

And how incredibly fitting since shepard’s pie was created as a way to use leftovers.

And I used them all up. It was the easiest cooking I’d done in a while.

Open Tupperware container, pour out contents, repeat.

Fantastic.

And did I mention so delicious?!

So she’s not the prettiest girl at the Thanksgiving party, but she is the tastiest.

After Thanksgiving Turkey Shepard’s Pie

Olive oil

2 cloves garlic

2 cups turkey, diced

½ cup leftover vegetables (I used my glazed carrots here)

½ cup spinach (I used the leftover spinach salad with a bacon vinaigrette. Hellooooo)

½ cup stuffing

¼-½ cup gravy, or chicken stock

1-2 cups mashed potatoes

2 T parmesan cheese

1. Preheat oven to 400F.

2. Heat up oil in a medium saute pan. Cook garlic. Add in turkey, vegetables, spinach, stuffing, and gravy. Add in some chicken stock if necessary to make a bit of a sauce.

3. Stir together until heated up and bubbly. Season with salt and pepper, if necessary.

4. Pour into a baking dish, top with mashed potatoes, sprinkle with cheese, and bake for about 10-15 minutes.

Thanksgiving reborn!