Turkey Shepherd's Pie (One dish holiday leftover meal)

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
s/p
CRP
1/2 cup corn
1/2 cup frozen peas
Gravy
Mashed Potatoes

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.

Butternut, Sausage and Brie Wontons - "Turkey Day Wontons"

I made these tasty little things for Drinksgiving, an annual party held the night before Thanksgiving. I took 50 of them with me and they all disappeared, so consider making extras if there will be a large group.



2 Butternut Squash
2 T Maple Syrup
EVOO
s/p
1 handful Pecans
2 Potatoes - boiled and peeled
Pinch of Ground Cinnamon
6 Links Spicy Turkey Sausage (or pork)
1 Egg - whisked in a small bowl with a splash of water
Wonton Wraps
Oil for frying

Step One - Preparing the ingredients

Preheat oven to 400°F.

I like to cut the squash into manageable pieces before I peel it. To do this, I lay the squash on it's side and cut the ends off. Then cut it in half, across the equator.

Stand the squash up, half at a time, and using a peeler or a knife, remove the outside skin of the butternut.

Cut each half in half again, this time cutting down lengthwise. This will expose the seeds. Remove them with a spoon, and discard.

Next, dice the meat of the squash into about one inch pieces. Repeat this process with the other squash.

Once all of the squash is diced, toss it in a bowl with the syrup, EVOO, and s/p. Then, evenly spread the butternut out onto two half sheet pans.

Place the pans in the oven and roast, turning once or twice, till the squash is very tender, but not brown. Your fork should easily mash a piece.