Arlington Club Turkey Shepherd's Pie
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A one-dish wonder to satisfy any of your holiday food cravings.
Cook Time:1 hours
Prep Time:20 min
{{#rendered}} {{/rendered}}Total Time:1 hours30 min
Servings: 6
Ingredients:
2 cups sage and chestnut stuffing, or other leftover stuffing
{{#rendered}} {{/rendered}}2 cups leftover turkey (mixed white and dark meat), chopped
3 cups giblet gravy
1 cup green bean mushroom casserole
{{#rendered}} {{/rendered}}1 cup pea and carrot medley
3 cups whipped sweet potato or yams
3 cups mashed potato
{{#rendered}} {{/rendered}}2 cups small marshmallows
2 tablespoons sage, finely chopped
2 tablespoons madras curry
{{#rendered}} {{/rendered}}3/4 cup Cranberry orange marmalade
Preparation:
Preheat oven to 300°F. As oven warms, distribute the stuffing evenly into the bottom on 6 cocotte or small baking dishes.
In a mixing bowl, combine the chopped turkey, giblet gravy and green bean casserole (topping included). Stir to combine and distribute mixture evenly over the stuffing.
{{#rendered}} {{/rendered}}Mix the pea and carrot medley with the chopped sage and distribute evenly over top of the turkey/gravy stew.
Cover the stew with a thin layer of mashed potatoes and top with a thin layer of whipped sweet potatoes or yams.
Dust each dish lightly with the madras curry.
{{#rendered}} {{/rendered}}Bake for 45-50 minutes, or until entire cocotte heats through.
Once dishes are heated through, remove from the oven and distribute a single layer of marshmallows over the sweet potatoes, return to the oven on broil and cook until the marshmallows are golden and soft (approx. 3-5 minutes). Serve immediately.