Every Thanksgiving, we have a ton of leftover turkey! Instead of eating the same meal night after night until it’s gone, I love coming up with creative ways to use the turkey and our other leftovers.
Last night, I decided to modify my Creamy Leftover Chicken & Rice recipe to use turkey and mashed potatoes as a way to use up our bountiful leftovers. And I added bacon to the recipe, because who doesn’t love bacon?
The consensus was that everyone loved it! Zoë said it was just like Shepherd’s Pie, but with turkey instead. Both girls had two bowls of it, so it’s not just yummy – it’s a kid-friendly dinner recipe.
Creamy Turkey, Bacon & Mashed Potatoes Casserole
- Preheat your oven to 375° F.
- Bake the bacon for 20 minutes, or until crisp. Cool then chop.
- Turn the oven up to 400° F.
- Melt turkey drippings in a medium saucepan over medium heat.
- As soon as they are melted, whisk in the gluten free flour and thyme, and cook for about 1 minute, whisking constantly.
- Gradually stir in almond milk, stirring until thick and smooth (around 10 minutes).
- Stir in turkey and add salt, pepper and garlic, then set to the side.
- Grease a 9 x 13 baking dish.
- Pour about ½ cup of the sauce in the bottom of the pan.
- Next, spread the mashed potatoes into the baking dish, then sprinkle the chopped bacon and beans or peas on top of them.
- Finally, pour the creamy turkey mixture over the top of the potatoes and beans/peas.
- Bake until the dish is bubbly, which should take about 30-35 minutes.
- After removing from the oven, let cool for 5-10 minutes before serving.
- For a little extra flavor, you can sprinkle some cheddar cheese over the top if you're not dairy free.