Novemeber 27, 2013
Wondering what to do with an assortment of Thanksgiving leftovers? Thankfully, it’s culinary nutrition counselor and real food educator Holly Shelowitz to the rescue: “The beauty of this recipe is that you can literally use the delicious side dish leftovers from your Thanksgiving table, so add in what you like and be creative!” The recipe is by Holly Shelowitz, adapted and inspired by Giada De Laurentiis. To learn more about Shelowitz and upcoming cooking classes and more, call (845) 658-7887 or visit www.nourishingwisdom.com.
Prep Time: 30 minutes
Cook Time: 40 minutes
One nine-inch pie
One 9-inch refrigerated or frozen pie crust
1 tablespoon butter
1 large onion, diced
2 cloves garlic, minced
½ teaspoon fine-grained sea salt
¼ teaspoon freshly ground black pepper
1 cup gravy, plus ¼ cup warmed for drizzling
1 cup whole or almond milk, at room temperature
3 cups diced turkey
1 cup glazed carrots, chopped
½ cup fresh or frozen corn kernels
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
2 cups mashed potatoes
¼ cup freshly grated Parmesan (optional)
Place a rack on the top of the oven and preheat to 450 degrees Fahrenheit. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes.
Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about five minutes. Add the garlic, ¼ teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about one minute. Stir in one cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about five minutes. Stir in the turkey, carrots, corn, parsley, thyme, oregano and the remaining ¼ teaspoon salt and 1/8 teaspoon pepper, making sure that all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about five minutes. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure that the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes.
To serve, cut into slices and drizzle with gravy.