Random header image... Refresh for more!

happy birthday Kim and Thanksgiving leftovers

give thanks

Today is my friend Kim’s birthday. Kim is the daytime assistant at Les Gourmettes Cooking School (I assist with nighttime classes).  She is a talented chef,  yoga instructor, wife, mother to four, and a wonderful friend – Happy Birthday, Kim!

Above is a picture of our Thanksgiving dessert table; the apple tart, pumpkin pie, plus pilgrim hat, and turkey sugar cookies. Hope your Thanksgiving was a wonderful mix of family, friends, and good food!  Here is a recipe to use up some of your leftover turkey and mashed potatoes. It is equally good with leftover stuffing as the bottom layer of mashed sweet potatoes.

potato-turkey casserole

Mashed Potato-Turkey Casserole

1 1/2 cups mashed potatoes
1/3 cup sour cream
Salt and freshly ground black pepper
1/4 teaspoon garlic powder
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup diced onion
1 cup diced yellow and/or red bell pepper
1 teaspoon ground sage
1 cup shredded cooked turkey meat
1 cup grated Monterey jack, cheddar, or a Mexican blend of cheeses
1 cup prepared French-fried onion rings
3 slices bacon, cooked crisp

Preheat the oven to 350 degrees.  Butter an 8 x8-inch baking dish. Spread mashed potatoes evenly on the bottom of the baking dish. Spread sour cream evenly over top.  Sprinkle salt, pepper, and garlic powder over sour cream.

In a medium skillet, melt together butter and olive oil, add onion, bell pepper, and sage and saute until vegetables are tender, stir in shredded turkey to combine; evenly layer over top of sour cream.

Top with cheese and French-fried onion rings.  Bake for 15 minutes. Remove from oven and crumble bacon over top, return to oven for 5 minutes.

Serve hot from the oven.

Serves 4

Print pagePDF pageEmail page
Related Posts with Thumbnails


There are no comments yet...

Kick things off by filling out the form below.

Leave a Comment