Turkey Pie

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Serve turkey leftovers in a flavorful casserole topped with mashed potatoes

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  • 8

Ingredients

  • 3 Tbsp. olive oil
  • 1 eggplant, diced (about 3 1/2 cups)
  • 1 onion diced
  • 3 garlic cloves, minced
  • 2 tsp. each cinnamon and dried oregano
  • salt and pepper
  • 2 Tbsp. flour
  • 1 1/2 c. chicken broth
  • 3/4 c. dried cranberries
  • 4 c. cooked turkey, shredded into bite sized pieces
  • 1 egg yolk
  • 3 c. leftover mashed potatoes, lukewarm

Preparation

Step 1

Heat oven to 400 degrees.

Heat oil. Add eggplant and saute until golden brown, 4 to 5 minutes. Add onions; continue to saute until soft, about 3 minutes. Add garlic, cinnamon, oregano and salt and pepper to taste; saute until fragrant, about a minute longer. Sprinkle in flour then stir in broth to make a light sauce. Stir in cranberries and then turkey; continue to cook until heated through. Transfer into baking dish.

Beat yolk into warm mashed potatoes. Use a spatula to spread potatoes over turkey mixture. Bake until bubbly, about 20 minutes. Turn on broiler and cook until nicely browned, about 4 to 5 minutes.

Per serving: 245 calories, 31 g carbs, 4 g protein, 12 g fat, 36 mg cholestrol, 1 g dietary fiber, 56 mg sodium

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