- 6 slices bacon, cut crosswise into 1-inch pieces
- 3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced (3 cups)
- 10 ounces button mushrooms, sliced (4 cups)
- 1 tablespoon chopped fresh thyme leaves
- Coarse salt and ground pepper
- 3 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 3/4 pound leftover turkey meat, skin removed, cut into bite-size pieces (3 cups)
- 1 cup frozen peas
- 4 cups leftover mashed potatoes
Directions
- Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper.
- Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
- Transfer turkey mixture to eight broiler proof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.
- Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.
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