© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp olive oil
1/2 c finely chopped celery
1 c finely chopped onion
2 sprigs fresh thyme, leaves removed
1 sprig fresh rosemary, finely chopped
1/4 tsp freshly ground black pepper
1/2 tsp poultry seasoning
6 c cooked mashed potatoes
1/2 c sour cream
6 c COOKED or PULLED TURKEY, chopped
3 c turkey gravy
4 c cubed vegetables (mixture of corn, peas and carrots), cooked just until crisp-tender
2 tbsp unsalted butter, melted
Preheat oven to 375°F. Spray a 2-inch deep half-size steamtable pan with nonstick cooking spray.
Over medium heat, in a large skillet, heat oil. Add celery, onion, thyme, rosemary, pepper and poultry seasoning. Cook and stir until onions begin to soften, 2-4 minutes.
While the onions are cooking, mix potatoes and sour cream in a mixing bowl. Stir well to combine and set aside.
Add the turkey and gravy to the onion mixture and heat through. Transfer mixture to the steam table pan.
Top the turkey mixture with the cooked vegetables.
Drop the mashed potatoes by large spoonfuls onto the vegetables. Using a rubber spatula rinsed with cold water, flatten the potatoes to cover the turkey and vegetables, smoothing to the edge of the baking dish. Brush the top of the potatoes with melted butter.
Place the pan on a rimmed baking sheet and bake 35 to 40 minutes or until heated through to an internal temperature of 165°F and top is golden brown.
Cover with foil and let it rest for 5 to 8 minutes before serving.