Notes from the Test Kitchen:
This one was a big hit in the test kitchen! I used peas in this one, but most any veggie would be delicious. I really liked the creaminess of the filling. I think this one is sure to become a much-awaited Thanksgiving leftover dish.
cooked turkey meat, shredded
leftover peas or any veggies you have. frozen can also be used.
1Preheat oven to 400 degrees. Coat 12 inch pie dish with cooking spray.
2Heat butter in large skillet over medium heat. Add onion, celery, rosemary, salt & pepper and saute until onion n celery begin to brown. Sprinkle flour over mixture and cook about 3 minutes, stirring frequently. Stir in broth gradually, making sure to scrape bottom of pan. Cook for about 5 mins until mixture starts to thicken. Add veggies and turkey meat and mix well. Remove rosemary sprig.
3Pour into prepared glass dish and let cool about 10 mins. Spread potatoes over top. Cook for 20 mins until potatoes begin to brown. For a crispy potato "crust," put under broiler for 2 mins longer.
4I like to serve with leftover cranberry sauce and stuffing. Yum!