Test Kitchen: Give your Thanksgiving leftovers a facelift
Nov. 27, 2013 at 5:27 a.m.
Faux pot pie
Makes 1 9-inch pie
• 2-21/2 cups of stuffing
• 11/2-2 cups shredded turkey
• 1/2 cup turkey gravy
• 1/2 cup peas or green beans, chopped into 1/2-inch pieces
• 1 cup mashed potatoes
Press about 1 to 11/2 cups of stuffing into a lightly buttered pie dish. Bake the crust in a 400-degree oven until it dries out and begins to brown around the edges. (The wetter the stuffing, the easier it is to press into the pie dish). In a bowl, shred both light and dark meat with turkey gravy and peas or green beans. Once the crust is baked to the desired doneness, carefully remove it from the oven. Layer mashed potatoes on the bottom and then top with the turkey mixture. Depending on how you want it to look, mix stuffing up and mold it on top of the filling to create a smooth top crust or leave stuffing clumpy and just layer it on the top and let it brown. Return the pie to a 350-degree oven and bake for about 20-25 minutes or until the top is warmed through. Serve hot.
Can't make it? Go get it.
Turkey and dressing dinner
ADDRESS: Ramsey's Restaurant, 1403 N. Navarro St., Victoria
WHEN: 5:30 a.m.-9 p.m. Monday, Tuesday and Thursday; 5:30 a.m.-10 p.m. Wednesday, Friday and Saturday, and 6 a.m.-3 p.m. Sunday
It's time to get creative with leftovers.
After Thanksgiving, we'll all have leftovers stashed in our fridge for midnight munching or for gradual grazing.
For us, we usually end up with a ton of mashed potatoes and stuffing in bags and Tupperware - both of which are the kind of leftovers that are better the second time than the first time. Finding a way to reuse them can be a challenge, so here are few ideas.
Potato croquettes are a fun way to cook mashed potatoes and add a different texture. Using cold potatoes, mold them into rounds and coat them with breadcrumbs - from leftover rolls if you have them - and fry them lightly or bake them on a rack.
Those extra sweet potatoes can make a delicious filling for empanadas or waffles - just use the pureed potatoes just as you would pumpkin puree or other pie fillings.
Turkey is usually the easiest leftover to reuse. You can toss it into quesadillas, soup, sammies, fried rice and whatever else you can think of that has chicken in it. Just sub the bigger bird for the little, more commonly used bird.
I tested out two versions of this faux pot pie (since its really not dough that I used). The first had mashed potatoes on top, and the second used the stuffing as the topping. Either way, they are both delish, but adjust the recipe as you'd prefer. I liked the stuffing on top since it had more of a crisp and crunchy exterior. But do what tastes good.
Have a dish you want me to test or have cooking questions? Send a message to firstname.lastname@example.org or tweet @EatsEatsEats. I'm always hungry.