To be honest, I am never overly excited about the Thanksgiving meal. I like turkey alright, but it’s far from being my favorite. Since I can’t eat gluten anymore (and for the most part stay away from gluten-free products), I also don’t get to eat what used to be my favorite part of the Thanksgiving meal: stuffing.
While the actual Thanksgiving meal isn’t my favorite, I love what I make with the leftovers every year: individual turkey pot pies with a mashed potato crust. They are really tasty, and I love the built-in portion control.
Mini Turkey Pot Pies with a Mashed Potato Crust
- Leftover turkey, cut into small pieces
- Mushrooms, sliced
- Peas (frozen and thawed peas work very well)
- A little half and half (or stock to make it lower calorie)
- Leftover mashed potatoes (it’s also really tasty with smashed sweet potatoes)
- Salt and pepper, to taste
What To Do
- Preheat oven to 375 degrees.
- Sauté mushrooms in a little oil for a few minutes.
- Add frozen peas and turkey meat.
- Add a few tablespoons half and half (or stock).
- Season mixture with a little salt and pepper
- Fill small ramekins 3/4 with the turkey/mushroom/pea mixture.
- Top with mashed potatoes.
- Bake in a 375 degree oven for about 20 minutes, until the potatoes have a nice golden color.
Questions: Do you like turkey? As I said, it’s not my favorite. What’s your favorite part of the Thanksgiving meal? I started making smashed sweet potatoes a few years ago, and they are now my favorite part of the meal, but I try to fill up on salad and green veggies. How do you plan to stay active this Thanksgiving holiday? I’ll start Thursday with a 1.5-hour barre class, and we are going to go on a 4-mile family hike in the afternoon. We have also planned long walks and/or hikes on Friday, Saturday, and Sunday.