Thanksgiving weekend is casserole Nirvana. Family just pulled away from the driveway? All-in-all a good visit, considering? How to use the leftovers?
This is a great, flexible left-over Thanksgiving casserole. I even make it with turkey leftovers I freeze - so post Thanksgiving weekend lasts longer. But Christmas is coming so gotta use leftovers up, because more are coming! This can be customized to whatever fun bits you have leftover.
2 Tbsp butter & 2 Tbsp olive oil
1 orange pepper, diced
3 green onions, sliced
1 crown broccoli, diced, about 2 cups
1 cup corn kernels
Sauce:
2 Tbsp butter
2 Tbsp olive oil
1/4 cup flour
2 cups milk
About 2 cups mashed potatoes
1/4 cup half and half or cream
1/2 cup shredded cheese of choice (such as Cheddar, Gouda or Swiss)
2 cups cooked, cubed turkey
1 14.5-oz jar artichoke with stems (I use Trader Joe's), drained
Preheat oven to 375F. Sauté the pepper, onions, broccoli and whatever other veggies you have (about 4 cups) in the butter and olive oil for about 8-10 minutes, until the veggies are softened and beginning to caramelize. Meanwhile stir together the mashed potatoes, half and half and cheese in a bowl. The mixture should be decidedly wet and creamy; if not, add a bit of milk or more half and half.
Meanwhile, prepare the sauce by melting the butter and oil in a saucepan. Stir in the flour and cook until the mixture bubbles but only just begins to brown, about 5 minutes. Add the milk and bring just to a gentle boil while whisking and cook until thickened. Cover and reduce heat to very low.
Oil a 13x9-inch casserole and scatter turkey and artichokes about the bottom. Distribute sautéed veggies on top, and pour cream sauce over veggies. Gently Smooth the mashed potatoes as a topping over the veggies. Place casserole in oven and cook 45-60 minutes, until top begins to brown and casserole is bubbly.
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