Leftover Turkey Dinner “Poutine”

What a concept. Same ingredients you served for Christmas except now you get the goodies with the french fries.

 

  • 1/4 cup unsalted butter
  • 6 tbsp. flour
  • 2 x 10 oz. undiluted beef consomme cans
  • enough homemade french fries to serve 4 (be generous)
  • 2 cups leftover turkey, diced and warmed up
  • 1 cup frozen peas, warmed  up * optional
  • 1 pkg (300 g) cheese curds
  • 2 cups cranberry sauce

In a saucepan, melt the butter and, with a wooden spoon, stir in the flour to make a roue.

Whisk in the consomme and increase the heat until it has boiled and become thickened. Reduce to low heat and cook for 5 minutes.

In 4 large bowls, divide the fries first, then add the turkey, peas and cranberry sauce. Over the top cover with cheese curds and now add the gravy.

Whoops! I did say to use large bowls. YUM!

Shepherd’s Pie

Okay, you cooked a lovely roast on Sunday, ate leftovers Monday, Tuesday and maybe Wednesday and you STILL have leftover roast. What to do? The very same thing your mother did. Make Shepherd’s Pie.

 

  • 4 large potatoes
  • 1 garlic clove
  • whipping cream
  • 1 Laughing Cow triangle
  • 2 lbs. roast, put through a grinder
  • 1 tbs. herb de Provence
  • 1 tsp. ground nutmeg
  • 1  1/2 cup frozen peas and/or whole kernal corn
  • grated monteray jack cheese for topping
  • 1 cup gravy
  • paprika

Peel and cut  the potatoes and put in a pot with water to cook. Add the garlic clove, peeled, but leave whole. When cooked, drain and with a potato masher, mash the garlic clove with the potatoes, put in a large dollop of butter and enough cream to make it smooth. Add the cheese, let it melt for a minute then mix to incorporate. Set aside.

With the grinder attachment on your electric mixer, cut the roast into pieces and put through. Mix in the herb and spices. With a wooden spoon add the gravy and mix in.

In a baking dish, spray with non-stick spray and layer the roast mixture, add the layer of peas and/or corn, top with the mashed potatoes, and sprinkle the cheese over the surface of the pie. Sprinkle a little paprika on top.

Bake in a 350 0ven for 35 minutes. Raise the temperature to 375 and cook a further 45 minutes. The top should be a lovely golden colour and the cheese should be melted. With the blade of a knife, check the center of the pie to ensure the internal temperature is hot.

Make more gravy (instant from Costco also works) and after making a crisp salad, pouring a glass of wine, sit down to a wonderful “comfort food” dinner.

Enjoy ‘cuz it is yummy!  Honey, will you bring the ketchup, please?