Spicy Greek Turkey Pie
Serves: 8
  • 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
  • 1½ cups chicken broth
  • ¾ cup dried cranberries
  • 4 cups cooked turkey, shredded into bite-size piece
  • 1 egg yolk
  • 3 cups leftover mashed potatoes, lukewarm
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees.
  2. 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.
  3. 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.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/thanksgiving-leftovers-spicy-greek-turkey-pie/