Description

Transform your Thanksgiving leftovers into this gluten-free, Turkey Pot Pie Gratin, a comforting, crowd-pleasing dish.

Equipment

large, deep, oven-safe skillet or transfer to a 9 x 9-inch baking dish

Ingredients

1cup1% milk, use half & half to make this more decadent if you wish

1 ¾teaspoonskosher salt, or 1 chicken large Bouillon cube

3sprigs fresh thyme, plus ½ teaspoon fresh thyme leaves

2sprigs fresh sage

1tablespoonunsalted butter

1 ½cupsleeks, from 3 large, halved and sliced (white part only), cleaned well

1 ½poundsleftover turkey breast, 4 ¾ cups

3clovesgarlic, minced

¼teaspoonfresh black pepper

2cupsfrozen peas and carrots

3tablespoonsfresh parsley, chopped

¼cupcornstarch

1poundGold or Red potatoes, 4 to 5 medium, peeled and sliced ⅛-inch thick with mandolin peeled weight 12 ounces)

2cupslow-sodium chicken bone broth, divided

4ouncesshredded Gruyere cheese

Instructions

• Preheat oven to 375F.

In a large oven safe enamel deep skillet with a fitted lid, bring the milk, ¼ teaspoon salt or bouillon cube, thyme and sage to a simmer over low heat 5 minutes, until aromatic. Pour into a bowl and set aside. Wipe the skillet.

Melt the butter in the skillet then add the leeks, cook 4 to 5 minutes, until soft. Add the garlic and cook until aromatic, 1 minute. Add the cooked turkey, 1 ¼ teaspoons salt, black pepper, 1 cup of the chicken broth, peas and carrots, 2 tablespoons parsley and thyme and cook 3 to 4 minutes.

Add a ¼ cup cornstarch to the remaining 1 cup chicken broth and mix well, pour over the turkey and cook, stirring until thickened, 3 to 4 minutes, or longer as needed.

• Smooth the turkey mixture in the skillet and top with the sliced potatoes starting from the outside, overlapping the potato slices in a spiral until you cover all of the meat. Remove the sage and thyme from the milk and pour over the potatoes, top with Gruyere cheese; cover the skillet tightly with foil or a lid.

• Bake on the second rack from the top of the oven, until the potatoes are tender when pierced with a knife, about 1 hour. Remove the lid and broil until the cheese is slightly browned and golden, about 3 minutes. Garnish with remaining parsley.

Last Step:

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Notes

If you don’t have an oven-safe deep skillet, transfer the filling to a 9 x 9 inch baking dish or a gratin dish.

Nutrition

Serving: 1¼ cups, Calories: 383kcal, Carbohydrates: 25g, Protein: 46g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 107.5mg, Sodium: 775mg, Fiber: 3g, Sugar: 4g