Spicy Greek turkey pie
Thanksgiving leftovers in mashed potato-topped turkey pie.
With all the cooking leading up to Thanksgiving, I’m always grateful for leftovers. Unlike a lot of cooks, however, I don’t like serving the same lukewarm meal the next day.Skip to next paragraph
Three Many Cooks
Veteran cookbook author, Pam Anderson, and daughters, Maggy and Sharon, believe that just about anything worth being part of happens in the kitchen. Each week they share their thoughts about recipes, cooking, eating, and anything that comes with it (which in their world, is just about everything). There are three cooks in their kitchen. Sometimes that’s too many, but usually it’s just right.
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I prefer my Thanksgiving leftovers in a new format. After all that rich food I’m ready for something a little perkier. This year I’ve developed a mashed potato-topped turkey pie with Greek flavorings – warm cinnamon, feisty oregano – with cranberries standing in for the more usual raisins.
Don’t worry if there aren’t enough leftover mashed potatoes. You can sub a 24-ounce package of refrigerated mashed potatoes, only slightly less than 3 cups called for in the recipe. And if you’re in a festive mood, drag tines of a fork over the mashed potatoes to create a decorative pattern.
Don’t wait until next Thanksgiving to make the dish again. Use cooked poultry for a quick supper any time of year.
Another selling point: you can cook and bake this dish in an ovenproof skillet.
Spicy Greek Turkey Pie
3 tablespoons olive oil
1 large eggplant, cut into a medium dice (scant 4 cups)
1 large onion, cut into medium dice
3 large garlic cloves, minced
2 teaspoons each ground cinnamon and dried oregano
Salt and ground black pepper
2 tablespoons flour
1 1/2 cups chicken broth
3/4 cup dried cranberries
4 cups cooked turkey, shredded into bite-size piece
1 egg yolk
3 cups leftover mashed potatoes, lukewarm
Adjust oven rack to lower-middle position and heat oven to 400 degrees F.
Heat oil in large skillet over medium-high heat. Add eggplant; sauté until golden brown, 4 to 5 minutes. Add onions; continue to sauté until soft, about 3 minutes. Add garlic, cinnamon, oregano, and a light sprinkling of salt and pepper; sauté until fragrant, about a minute longer. Sprinkle in flour and then stir in broth to make a light sauce. Stir in cranberries and then turkey; continue to cook until heated through.
Beat yolk into warm mashed potatoes. Use a spatula to spread mashed potato over turkey mixture. Bake until bubbly, about 20 minutes. Leaving casserole on the same rack turn on broiler and cook until nicely browned, 4 to 5 minutes.
Related post: Chocolate Pecan Cheesecake Galette
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