deconstructed turkey shepherd's pie

4 cups cooked diced turkey meat (light or dark, free of fat and skin)
2 cups white sauce (see recipe)
1 1/2 cups cooked diced vegetables (optional)
1/2 small bunch sage, shredded
1 bunch parsley, chopped

In a 6 qt saucepan, gently heat sauce; check + adjust seasoning, if needed, as it warms. Place turkey + veggies in a microwaveable covered container + sprinkle with water to moisten; heat for 2 minutes then "toss" + reheat for another minute. Add herbs to sauce, check seasoning, add warmed turkey + veggies + continue to heat on stove, gently folding with rubber spatula until just hot.

white sauce*

2 qts peeled pearl onions, cipollini or other small onion (leftover creamed or roasted onions work well)
3/4 cup carolina rice
2 qts chicken stock
6 sprigs fresh thyme
1 cup heavy cream

*This is basically creamed onions from Thanksgiving thickened with rice and pureed.

Put all ingredients except cream in a 6 qt saucepot; season well, simmer slowly until onions are cooked through + remove (if some of the overcooked ones remain that is fine, too). Add cream to rice + stock mixture; reheat to simmer, check seasoning. Cool for 1/2 hour for safer blending.

Place in blender (in batches if needed) so that the mixture never fills more than half of the blender. Puree slowly at first then build speed, until completely smooth.

potato croquettes

3 cups leftover mashed potatoes

For Breading
1 cup all purpose flour 
2 whole eggs beaten with 1/4 cup milk
2 cups panko bread crumbs

For Frying
2 cup canola oil

Form leftover mashed potatoes into approximately 8 thin disks; brush each disk evenly with egg wash + dredge in flour and Panko mixture. Fry at a high temp until both sides are golden brown, carefully flipping between each side. Remove + drain on a plate with paper towels.

To serve, lay crisp sautéed potatoes in four bowls and spoon equal amounts of hot turkey mixture on top. Serve immediately.

© Chef Kerry Heffernan / / sitemap / design by blukid