Tuesday, November 29, 2011

Leftovers Week!

Well it is no secret that I took the last week off to pack on the winter pounds. How else am I supposed to stay warm during the dark, cold winter months?!

Thanksgiving provided a bountiful spread of mashed potatoes, gravy, green bean casserole, cranberries, pickled onions, homemade dinner rolls, yams, corn, stuffing and of course Turkey! Among other things... And let us not discuss the dessert. O the dessert! I made my first pumpkin roll, an apple pie; and then of course there was the pecan pie, the pumpkin pie, and the... but I digress...

Drooling yet? Well don't wipe up that pool just yet. It's about to get worse...

What is better than Thanksgiving dinner? Thanksgiving Leftovers!

I stole this recipe from Everyday Food, a Martha Stewart Magazine. And of course, I put my own spin and flavor in it. As a disclaimer, this recipe is just as delicious with leftover turkey and potatoes as it is with the fresh stuff. Try it this or any week!

Turkey and Mashed Potato Potpies
3 Slices of Bacon (As I have recommended before, use center cut pork bacon)
1/4 cup of garlic chives
5 ounces of Baby Bella Mushrooms
1/2 tablespoon Thyme
coarse salt and ground pepper
1 1/2 tablespoons all-purpose (unbleached) flour
1 cup low-sodium chicken broth
1/2 pound leftover turkey meat (cut into bite sizes)
1/2 cup frozen peas
2 cups leftover mashed potatoes
shredded cheddar cheese for sprinkling

  1. Preheat oven to 400 degrees with rack in upper third. Cook bacon according to directions (I prefer a Calphalon Grill Pan). Cook until crisp, then transfer to paper towel to drain.
  2. Add garlic chives, mushrooms and thyme to pan and season with salt and pepper. Stir vegetables until golden brown and softened.
  3. Transfer grill pan contents to a medium skillet. Add flour. Stir with vegetables about two minutes. Stir in broth and simmer until thickened. Stir in turkey, peas and bacon. Season with salt and pepper.
  4. Transfer mixture to four broiler proof 8-ounce ramekins or a baking dish. Set on a rimmed baking sheet. Spread mashed potatoes over ramekins or baking dish. Bake until filling is bubbling and potatoes are golden in spots. (About 20 minutes)
  5. Switch to the broiler with the rack in the top position. Broil until potatoes are evenly golden (two to three minutes). Let cool 10 minutes before eating.
  6. Sprinkle with cheddar cheese if desired. (A low fat cheese will add an extra 90 calories)
Makes 4 servings. Per Serving (Approximate): 290 calories, 9g fat, 32g carbs, and 21g of protein.

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