Saturday, February 20, 2010

Thanksgiving Shepherd's Pie

I know Campbell's Cream of anything soup is high in sodium but sometimes a person just needs that shortcut to get dinner on the table. Digging through the freezer, there was leftover turkey from Thanksgiving to use up along with more "other" things then I care to mention. I have a habit of freezing anything not getting used immediately. Egg whites, half a loaf of artisian bread (awesome in bread puddings), extra homemade spaghetti sauce, strawberries, single serving leftovers, oh the list could go on for a long time. Now the concern is freezer burn so I am getting busy!

Thanksgiving Shepherd's Pie is using up a large package of opened, unseasoned stuffing cubes (kept in a Gallon size Ziploc bag), leftover turkey meat and a Quart Ziploc bag of homemade turkey stock. Thanksgiving Shepherd's Pie
8 medium potatoes, peeled and cut into chunks
1-1/2 cups chopped celery
1 cup chopped onion
1/4 cup butter, cubed
6 cups unseasoned stuffing cubes
2 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 1/2 cups chicken or turkey broth
4 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 teaspoon garlic powder
1 cup sour cream, divided
4 ounces cream cheese, softened
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups shredded cheddar cheese

Place potatoes in a large pan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender.

Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish.

In another large bowl, combine the turkey, soup, garlic powder and 1/2 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated through.

The Shepherd's Pie was perfect for reheating in the microwave the next day. My leftovers are leftovers (laughing).


Susan said...

Sometimes leftover leftovers are the best leftovers! Hahaha! That looks and sounds delicious! I love Shepherd's pie...never tried it with turkey. :)

Sonia (Nasi Lemak Lover) said...

never make Shepherd's pie before, I do this soon.

Hanaâ said...

Oooh yum. Usually make it with ground beef, but poultry sounds good too. I like to mix the cheese with bread crumbs. This gives you a crunchy and melt-y top :o)