We live way out in the county, and the nearest grocery store is 25 miles away. So I've become quite skilled at turning leftovers into second-time-around successes like this. —Linda Howe, Jackman, Maine
- 2 cups cubed cooked turkey
- 3/4 cup turkey gravy
- 1 cup shredded carrots
- 2 cups prepared stuffing
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 cups warm mashed potatoes
- In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for 45-50 minutes or until edges of potatoes are browned. Yield: 4-5 servings.
Originally published as Turkey Shepherd's Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p144
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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