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

Directions:
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).

3 comments:

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)