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TURKEY, POTATOES & STUFFING
Level 2
Savory Pilgrim Pie
Savory Pilgrim Pie
Serves 4-6
- a Marlene Samuels creation -
For a post-Thanksgiving recipe, this turkey take on Shepherd's Pie is a 3-in-1. Fancy looking but a cinch to create, Savory Pilgrim Pie makes use of leftover turkey, mashed potatoes and even the stuffing. We jazz it all up with two time-savers, canned fried onions and condensed cream of celery (or mushroom) soup.
Once cooked turkey, boned and peeled (2-3 cups)
Once cooked stuffing (2-3 cups)
Salt and ground pepper to taste
1 tsp. dried rubbed sage
3-4 Tbsp. fresh parsley, chopped
2 Tbsp. butter, room temperature
1 10.75 oz. can condensed cream of celery or cream of mushroom soup
6 cups once cooked mashed potatoes
1 6 oz. can French fried onions
Note: Quantities can be halved or doubled easily. Quantity of potatoes should be double that of stuffing and turkey.
- Preheat oven to 300 degrees.
- In a food processor fitted with a steel blade, coarsely chop equal quantities of once cooked turkey and stuffing.
- Pour into a large bowl and toss with salt, ground pepper, sage, and parsley
- Add undiluted cream of celery soup, one third at a time tossing into mixture until thoroughly moistened.
- Butter a glass or ceramic casserole pan. Press half the potatoes in the pan, covering the bottom evenly.
- Press turkey mixture on top of potatoes and finish with potato layer.
- Dot top potato layer with butter and sprinkle with canned fried onion.
- Bake for 20 minutes until hot and top is browned. Let rest for 5 minutes before slicing.
Presentation tip: Great served with a side of cranberry sauce.
Caryn wrote at November 29, 2010 - 12:15 AM:
Temperature
This was delicious, but had used mashed potatoes straight from the refrigerator; after 20 minutes, they were still cold. Wondered if 300 is the correct temperature OR should mashed potatoes be heated before putting this together?
