Ingredients
- 4 tablespoon butter
- 1/2 cup onion
- 2 cup carrots
- 2 stalk celery
- 4 tablespoon parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cup turkey
- 1/2 cup leftover gravy (
- 1 cup chicken stock
- 2 cup potatoes
Preparation
Baking Directions:
Preheat oven to 350º F.
Heat a large skillet over medium heat, melt 1 tablespoon of the butter, and add the onion, carrots, and celery.
Saute until the onion is just translucent and the carrots start to soften, 5 to 7 minutes.
Add half the parsley and the salt and pepper and cook another minute, then add the turkey and stir to combine.
Stir in the gravy, then 1/4 cup of the broth.
Bring to a boil, reduce heat, and cook until thickened a bit, adding enough broth to make a thin, stewy sauce, about 5 minutes.
Stir in the remaining parsley, and transfer to 4 individual aluminum tins.
Melt the remaining butter in a medium saucepan and add the mashed potatoes, stirring the melted butter until warm.
Spread the potatoes over the tins and bake until golden, about 20 minutes.
