Turkey and Mashed Potato Potpies
Turn two of the season's most common leftovers -- turkey and mashed potatoes -- into an outstanding Thanksgiving encore that everyone will love. In the days after Thanksgiving, keep it simple: This dish combines the supper's surplus with on-hand items. You can swap onions for leeks or use parsley in place of thyme.
- 6 slices bacon, cut crosswise into 1-inch pieces
- 3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced (3 cups)
- 10 ounces button mushrooms, sliced (4 cups)
- 1 tablespoon chopped fresh thyme leaves
- Coarse salt and ground pepper
- 3 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 3/4 pound leftover turkey meat, skin removed, cut into bite-size pieces (3 cups)
- 1 cup frozen peas
- 4 cups leftover mashed potatoes
Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
Transfer turkey mixture to eight broilerproof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.
Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.