I bet you thought I had disappeared. Not really. I did, however, prepare a full Thanksgiving dinner for my daughter’s class, start (and finish) my Christmas shopping and spend a full week at my parents’ mountain home sans internet. I’m back home now, and things are crazy. The peace of the holiday season won’t hit here until the morning of December 26. I’ll be sharing lots of recipes for goodies as I make them, but I’ll be sure to include some dinners too.
Maybe you’re already done with turkey leftovers, maybe you’re not. If you fall into the earlier category, you can make this with chicken just as easily. If you fall into the latter category, this is a good way to use up the last of several different things. I use leftover turkey, gravy, vegetables, mashed potatoes and stuffing to make this meal.
Start by dicing up any leftover turkey you have. Heat up a skillet and add diced turkey, gravy and vegetables. You should probably drain the vegetables or it will thin your gravy out. If you need additional liquid, go ahead and use the liquid from the veggies, you may just have to thicken it with a little flour and butter. I used peas and carrots because they are what I had. Almost any vegetable will work well in this recipe.
Let this simmer. In the meantime, take your leftover dressing and add two eggs to it. Mix everything together well. It should make a tight dough. I used cornbread dressing with sausage and apples, but it should work with any dressing.
Scoop a generous portion of dressing and press into muffin cups. I used 4 cups of dressing and 2 eggs and made 8 muffins.
Bake these at 350* for 20-30 minutes or until tops are golden brown and crispy.
Just before your muffins are done, reheat your mashed potatoes. You may need to add a little butter or milk to get them the right consistency. Just be sure you add liquid slowly since they will loosen a bit when they are warm.
Serve a scoop of mashed potatoes, top with the turkey vegetable gravy and put a muffin on the side. Hearty and simple.
Turkey ala King:
2 cups diced turkey
1 cup peas
1 cup diced carrots
2 cups gravy
4 cups mashed potatoes
Combine turkey, peas, carrots and gravy in a large skillet. Simmer over medium heat until everything is warmed through.
Reheat mashed potatoes, adding more milk or butter if necessary.
Serve turkey and vegetable gravy over mashed potatoes.
4 cups dressing
Preheat oven to 350*. Grease muffin tin.
Mix together dressing and eggs until completely combined. You should get a stiff dough. Scoop dough into greased muffin tin. Bake 20-30 minutes or until golden brown and crispy.