Pumpkin Chili, perfect with leftover turkey
Curried turkey salad with spinach and water chestnuts

Turkey Shepherd's Pie


A delicious way to use all your Thanksgiving leftovers!

  • 4 tbsp butter, divided
  • 1/2 large onion, diced (1 1/2 cups)
  • 2 carrots, diced small (1/3 to 1/2 cup)
  • 2 stalks celery, diced small
  • 4 tbsp Turkey Trimmings Spice
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 2 1/2 to 3 cups shredded leftover turkey
  • 1/2 cup leftover gravy, divided
  • 1/2-1 cup chicken stock
  • 1 cup leftover stuffing
  • 2 cups leftover mashed potatoes

Preheat oven to 350 degrees Fahrenheit. Heat a large skillet over medium heat, and melt 1 tbsp of the butter. Add the onions, carrots and celery. Saute until the onions are translucent, 5 to 7 minutes. Add half the Turkey Trimmings and all of the salt and pepper, and cook another minute. Add the turkey and stir. Stir in the gravy, then 1/4 cup of the broth. Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes. Add broth as needed to achieve a thin, stewy sauce. Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm. Scoop turkey mixture into individual tins or an 8x10 pan. Spread the leftover stuffing over the top, then spread the mashed potatoes over that. Bake 20 minutes or until golden. Sprinkle with remaining Turkey Trimmings.


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