May I present? TURKEY POT PIE (kinda)
When you've finished eating your pie,
and are staring down the barrel of turkey carcass,
it's time to throw tomorrow night's supper together. Literally, there's throwing involved.
First, use a large pan, we're using a LOT of leftovers. Then, put your mashed potatoes (I won't keep using the word "leftover", because, well, they're all leftovers. I'll just designate what is NEW.) as the bottom layer of your potpie. I do "homestyle" mashed potatoes as a general rule unless there is a guest who abhors the sight of vitamins, minerals and fiber...then I'll peel them.
Here's the only NEW item: a bag of mixed vegetables. Cook them until almost tender.
While the veggies are cooking, take your fresh, farm-raised turkey that was utterly delicious and flavorful and chop up the meat.
Add the turkey to the gravy that has now congealed into the golden scrumptiousness that is homemade gravy. If you had jarred or packaged gravy, I feel so sorry for you. Really, I do. That you were suckered into the lie that you can't make gravy. It's like people who buy frozen knephla because they don't think they can make it themselves. Gravy, I'd bathe in it if I was a bath-taking person...
Just like this!
Don't forget to add your other leftovers like green bean casserole. Oh yes I did! And if we were a cranberry sauce eating family, I'd probably add that as well. My mom has perfected the cranberry salad, thereby freeing us from cooking cranberries.
And if you think for one minute that I didn't add the remaining french fried onions to this mixture, you would be sadly mistaken. Oh, YES I DID!
Strain your vegetables. Then throw them into the roasting pan turned mixing bowl. That's right, throw!
Mix is all up in all it's congealed yumminess and spread it over your mashed potato layer.
I had about 2 cups of squash and in previous renditions of this meal, I added it to the mixture.
However, this time I spread a thin layer over the top to give it a little color.
And, for the creme de la creme...sprinkle your homemade stuffing over the top for the "crust".
Yes, I said "stuffing". Here in tasty-ville we believe in stuffing our birds with homemade stuffing from home-baked buns that have seen better days, lots of onions, lots of spices, two eggs (eee gads, I know one home economist who would be apoplectic by now. "You stuffed the bird and used eggs?!"
). Oh, YES I DID! Generations of thanksgiving turkeys have been stuffed. And guess what? We survived and lived to enjoy another year of stuffing as it was meant to be.
There! Cover that baby with plastic wrap and slide it in the fridge. Tomorrow you can bake it at 350 degrees until it's all bubbly and the stuffing is toasty. (As full as my pan is, I'll put a baking sheet underneath to catch any bubbled over bits.) Oh, YES I WILL!