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1
Preheat oven to 350 F.
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2
Start by heating a large skillet on medium heat.
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3
Add the butter and canola oil and let the butter melt.
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4
Add the carrots, celery and onion, and let this cook for about 8 minutes, stirring along the way.
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5
Next add the turkey, stir, and cook for a couple of minutes.
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6
Next add the corn and peas, and give it another stir.
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7
Add the salt and pepper.
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8
Stir, and remove from the heat.
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9
Make the potatoes by adding the potatoes to a large pot of cold water.
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10
Bring this to a boil and cook for about 12 minutes, or until the potatoes are fork tender.
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11
Once tender, drain, add the potatoes back to the pot.
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12
Cook over medium heat to remove any excess water, then add in the butter and milk.
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13
Mash them or use a ricer.
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14
Taste and adjust any butter or salt if needed.
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15
Next pull out a 9x13 inch baking dish.
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16
Line the dish with the leftover Thanksgiving dressing or stuffing.
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17
Top with the turkey and vegetable mixture, then lather on the mashed potatoes and smooth the top.
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18
Place the dish, uncovered, in a preheated 350 F oven for 35 minutes.
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19
Remove and serve.
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20
To serve, scoop out a serving and ladle on some warm gravy.
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21
The end result is nothing short of comforting.
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22
It has everything you want in a great bite of food.
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23
I would be happy serving this for my next Thanksgiving meal and not waiting for the leftovers.
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24
Its that good.
