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.
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. And since we all want to have fun on Black Friday, there’s something else to be grateful for—minimal cleanup!
- 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
- Adjust oven rack to lower-middle position and heat oven to 400 degrees.
- 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.