Ingredients

The following ingredients have 4 Servings
  • 3-4 cups cooked turkey, torn into bite sized pieces (see note)
  • 6 tablespoons butter
  • 2 carrots, peeled and diced, or a cup of baby carrots
  • 1 sweet onion, peeled and chopped
  • 1/2 cup flour
  • Salt and pepper
  • 3 cups chicken broth
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 3/4 cup half and half
  • Chopped parsley for garnish

Instruction

  • Preheat oven to 425.
  • Melt 2 tablespoons of the butter in a saucepan over medium high heat.  Add carrot and onion and saute for 5 minutes.
  • Add flour and stir to coat.  Add broth, sage and thyme and bring to a boil.  Simmer for 10 minutes or until thickened.
  • Stir in turkey along with a pinch each of salt and pepper.
  • While the turkey mixture is coming along, make the mashed potatoes (and of course if you have leftover mashed potatoes you can skip this step and just use those – bring them to room temperature first!). Put the peeled potatoes into a pot of salted water and bring to a boil.  Simmer until potatoes are tender, about 10-15 minutes, drain and return to the pot.
  • Mash the potatoes with the remaining butter and the half and half.  Season to taste with salt and pepper.
  • Pour the turkey mixture into a casserole dish and spread the mashed potatoes on top.  Bake for 15 minutes.
  • Serve, garnished with parsley if you like!  Feel very thankful.