(NEW YORK) — Not sure what to do with all of your Thanksgiving leftovers this year?
Leah Cohen, a “Top Chef” alumna and the owner of the New York City eatery Pig and Khao, shared this original recipe for a savory pie that uses all your Thanksgiving leftovers.
“This is a great way to utilize all of your leftovers,” she said of the dish, which she described as “a cross between a shepherd’s pie and a chicken or turkey pot pie.”
“As a chef, I see so much food being just thrown out,” she added, saying the savory pie is a good option to help combat food waste.
Cohen, who also works with Meals on Wheels, said, “I love going and helping the elderly and bringing them food and just making the holiday times really nice for them.”
She encouraged getting creative with personal touches in the kitchen when trying this recipe at home.
“This is kind of a no-brainer. There’s no mistakes here,” Cohen said. “So whatever you have left over, you can throw in.”
The recipe for Leah Cohen’s Thanksgiving leftovers shepherd’s pie:
6 cups leftover stuffing
2 cups leftover shredded turkey (white and dark meat both work fine)
1 cup sausage and mushroom side dish
2 cups mashed potatoes
2 cups gravy or turkey stock
1 cup shredded cheddar cheese
4 tablespoons flour
3 tablespoons butter
1/2 cup scallions (just the green parts, sliced thinly)
salt and pepper, to taste
1. Heat oven to 350 degrees. Lightly coat the inside of a casserole pan or aluminum pan with nonstick spray and work the stuffing into the pan, forming a crust covering the bottom and sides of the dish.
2. Bake the crust for 5 minutes.
3. While the crust is baking, in a saucepan, melt the butter and then add the flour to make a roux. Cook for 3 minutes to a golden blond.
4. Slowly whisk in the stock or gravy and bring to a boil.
5. Add the turkey and the sausage and mushroom side dish. Season with salt and pepper. Stir to blend.
6. Once the mixture thickens, add half the scallions. Stir. Remove from heat.
7. Remove pan from oven. Pour the turkey mix into the crust.
8. Top with the mashed potatoes and then top with the cheese.
9. Return the pan to the oven and bake at 350 degrees for approximately 20 minutes, until the cheese melts. If you like your cheese browned, put it under the broiler for the last three minutes, but be careful not to burn it.
10. Allow the pie to cool for 10 minutes before cutting into it. Garnish with the remaining sliced scallions.
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