In this episode of The Chef’s Pantry Anna heads to Kam Appliances and teams up with their Executive Chef Linda Davey to make some great recipes that you will want to have on your table this holiday season. The best part is that they are perfect for Thanksgiving and beyond. They start with a French Toast Casserole that’s a perfect make-ahead if you are hosting a morning brunch. Next, they take all those great Thanksgiving leftovers and make it into a delicious pie. Have it the next day or freeze it for a time when you get a turkey day craving.
INGREDIENTS:
- Leftovers: Stuffing, turkey, vegetables, gravy, potatoes
- Extra stuff: butter, cream, shredded cheese (optional), french-fried onions (optional)
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PREPARATION:
- Mix about 2 cups of leftover stuffing with 3-4 tablespoons gravy to moisten. Press into the bottom and sides of the buttered pie plate to make a crust. Fill the crust with 2 cups turkey, 1 cup vegetables, and 1/2 cup optional cheese.
- Pour 1/2 cup gravy on top. In a small bowl, mix 2 cups mashed potatoes with 1/4 cup half-and-half or cream. Top pie with potato mixture. Melt 2 tablespoons butter and drizzle over mashed potatoes (optional).
- Sprinkle optional french-fried onions on top. Cover with foil and store in the refrigerator for up to 3 days. When you’re ready to bake, preheat your oven to 350°F.
- Bake until heated through and lightly browned, 30-35 minutes.
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