Cybele Pascal

Thanksgiving Leftovers: How to recycle your holiday feast into an allergen-free, gluten-free one pot meal!

The term, waste not, want not has never held more weight than it does in these tough times. So after that huge Thanksgiving meal, rework those holiday leftovers into day-after-delicacies. The following dish is simple to make (who really feels like cooking after all that holiday prep?), uses up leftover ingredients, and calls for staples that most of us have on hand (because who feels like shopping, either?).

Allergy-Friendly Turkey Pot Pie with Mashed Potatoes

(Allergy-Friendly, Gluten-Free)

Makes 6 servings

Comfort food at its best: part potpie, part shepherd’s pie, and chock-full of leftovers. This one pot meal uses up turkey, gravy, and the thanksgiving sides; pearl onions, peas, corn, cooked carrots, and mashed potatoes. It also keeps well for several days, and can be reheated on demand. This can be made dairy-free, gluten-free, and allergen-free, by following the optional tips below. Additionally, if you don’t have an oven safe-casserole, you may bake this in a deep-dish pie dish or baking dish.

• 1/4 cup olive oil
• 1/2 cup pearl onions (or 1/2 cup onion, diced)
• 2 stalks celery, chopped
• 1/2 cup carrots, sliced or chopped (cooked or raw)
• 1/4 cup brown rice flour
• 1 cup turkey gravy (Imagine makes dairy-free, gluten-free turkey gravy) or my Allergy-friendly (Gluten-free) “Creamy” Gravy
• 1 cup rice milk
• salt and pepper
• 1 Tablespoon plus 1/2 teaspoon freshly squeezed lemon juice
• 3 cups roast turkey, diced into bite-sized pieces
• 1/2 cup corn (cooked, frozen, canned, or fresh)
• 1/2 cup peas
• 1/4 cup parsley, chopped
• 3 cups mashed potatoes

1. Preheat oven to 400°F.

2, Heat 1 Tablespoon of the olive oil in a large sauté pan over medium-high heat. Add onions, celery, and carrots, and cook, stirring often, until just tender, 3-4 minutes. (If you are using cooked carrots, add them in the last minute of cooking time). Remove from heat and set aside.

3. In a medium oven-safe casserole, (3 1/2-5 quarts) heat the remaining 3 Tablespoons of olive oil over medium-high heat. Add brown rice flour, and cook, stirring, about 2 minutes until lightly golden. Add gravy and rice milk, and cook stirring, until it thickens up into a nice smooth cream sauce, 3-4 minutes. Remove from heat, add salt and pepper to taste, and stir in 1/2 teaspoon of the lemon juice.

4. Add turkey, onion/celery/carrot mixture, corn, and peas to the “cream” sauce. Stir to coat. Add remaining Tablespoon of lemon juice, a little more salt and pepper, and parsley. Stir well to combine.

5. Spread mashed potatoes evenly over filling.

6. Bake in center of oven 30-40 minutes until potatoes are browned a bit on top, and filling is bubbling up around the edges.

Allergy-Friendly Turkey Pot Pie with Mashed Potatoes
© 2009 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available atWhole Foods, and online atAmazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.