Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons butter
  • 1/2 yellow onion (diced)
  • 1 rib celery (diced)
  • 1 medium carrot (diced)
  • 2 cloves garlic (minced)
  • 2 teaspoons poultry seasoning
  • 2 tablespoons unbleached all-purpose flour
  • 2 cups turkey stock (or chicken stock)
  • 1/2 cup leftover gravy
  • 1/4 cup (heaping) frozen peas
  • 1/4 cup (heaping) sweet corn
  • 3/4 teaspoon kosher salt (to taste)
  • freshly ground black pepper
  • 3 cups stuffing
  • 3 cups mashed potatoes
  • parsley (minced)

Instruction

  • Preheat your oven to 350°.
  • Melt butter in a skillet and add the diced yellow onion, carrot and celery with a pinch of salt. Cook 8 to 10 minutes until the carrots and celery are tender and the onions soft and translucent.
  • Next add in minced garlic and poultry seasoning. Stir and cook 1 minute.
  • Sprinkle in the flour, stir and cook for 1 to 2 minutes.
  • While stirring, pour in turkey stock. Simmer until it starts to thicken.
  • Remove off of the heat and add in the leftover gravy. Stir until combined.
  • Then add in leftover turkey, frozen peas and sweet corn. Stir to combine.
  • Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.
  • Transfer the filling to an 8×11 baking dish and spread evenly.
  • Top with 3 cups stuffing and spread evenly.
  • And spread the mashed potatoes over top.
  • Top with the grated cheddar jack cheese and bake on the middle rack of your preheated oven for 30 to 35 minutes.
  • Switch on the broiler and broil for 2 to 3 minutes or until lightly golden in spots.
  • Sprinkle with minced parsley and serve immediately.