This is a great way to clean out the fridge after a holiday. You could also make this dish with leftover chicken or ground meat (use leftover taco meat for a fun twist.
1 T EVOO
1 large Carrot - sliced thinly
1 small Onion - diced
1/2 Bell Pepper - diced
1/2 cup corn
1/2 cup frozen peas
Preheat oven to 375°.
In a large ovenproof skillet*, heat the oil and add the first three ingredients.
Season with s/p and CRP, stir and cook until the onion is clear but not brown.
Add garlic and cook another minute or two.
Stir in the turkey, corn and pea.
Mix a large spoonful of gravy into the pan and smooth everything out evenly.
Spread the potatoes evenly over the vegetable and meat mixture.
Place your pan in the oven and let it cook until the edges are bubbling.
Then, turn on the broiler and place the pan under it for a few minute. Watch carefully so that the potatoes don't burn. You just want to get them golden brown, maybe darker in a few spots.
Serve this simple and tasty one pot meal with cranberry sauce and a salad.
*If you don't own a large ovenproof skillet, sauté the first three ingredients and the garlic in a skillet. Then, transfer the veggies to a large ovenproof casserole dish. Mix everything together in it, spread the potatoes over the mixture and bake it in the casserole.
- Pictures of the turkey: