Recipe Ready Turkey Vegetable Curry and a Giveaway Reminder

You may still be staring down some Thanksgiving leftover stragglers. If not, then in a few weeks you'll have a rematch with the leftovers from your Christmas feast. But if any of this involves turkey and sweet potatoes, I've got a quick, easy solution for you!

I had a lot of turkey left after the holiday, 'cause I always roast the biggest one I can find - a 20-pounder, in this case. The oven's on anyway, so why not make a lot of food to feed loved ones, to nibble on for a couple of days, and to freeze? I also made some fabulous mashed sweet potatoes, which I think were my favorite part of the meal.

But as much as I love turkey sandwiches the day after the holiday - some good white bread, a schmear of mayonnaise, some crisp lettuce, and a thick slab of meat - we all know how low my boredom quotient is; it's virtually non-existent. And so, I seek to move beyond the sandwich, no matter how classic it may be.

I took some onion, some Indian spices, a pinch of red pepper flakes for heat, and some of the dark meat that's better suited to cooking than to placing between bread slices. Then I stirred in some leftover yams and - for beautiful, bright color and a boost of nutrition - some of the Bird's Eye Recipe Ready vegetables I'd been given a coupon for, so that I could try them. A splash of coconut milk to enrich it all, and I had a dinner that took maybe 20 minutes to cook but which offered enticing aromatherapy and a vibrantly flavorful dish with an underlying note of sweetness. If I may say so myself, it was stellar!

By the way, while we're talkin' 'bout food: have you entered my giveaway to win a $75 gift card from Whole Foods? If yes, then that's excellent - good luck! If not, why not??? This is free shopping money for holiday gifts and feasting - what's not to love? Click here and enter now!


Turkey Vegetable Curry

2 tablespoons oil
generous pinch of red pepper flakes
1/2 teaspoon cumin seeds
1-1/2 teaspoons curry powder
generous pinch of kosher salt
1 small onion, chopped
2 cups chopped turkey, dark meat preferred
1/2 cup mashed sweet potatoes
1 cup Bird's Eye Primavera Blend Recipe Ready vegetables
1/2 cup coconut milk
rice, for serving

In a large skillet, heat oil over medium heat. Add red pepper flakes, cumin seeds, curry powder, and salt; cook for 1 minute. Add onion and cook 2-3 minutes, stirring occasionally, until starting to soften. Add turkey and cook 2-3 minutes.

Stir in sweet potatoes and vegetables; stir in coconut milk. Cook 2-3 minutes, until sauce is thickened and mixture is heated through. Serve hot, over rice.

Makes 4 servings.

Frugal Floozie Friday - Mark's Midtown Coney Island

Mark's Midtown Coney Island - a friendly neighborhood standby - is today's Frugal Floozie Friday feature. Sure the coney dogs are great, and Craig thoroughly enjoyed going for the classic. But there are lots of other foods to enjoy that also fit within our mandatory budget of $5 per person.

I branched out to the soup 'n' sandwich plate for $4.99, which brought a cup of the daily soup - a bright, creamy Lemon Rice that offered just enough tartness to make it seem light despite being so rich - along with a half Turkey and Swiss that was absolutely stuffed. This was far more substantial than I'd expected, and I enjoyed every bite.

Several of the sandwiches - from Grilled Ham and Cheese to Egg Salad to a B.L.T. to a Patty Melt - come in at under $5 each. The coneys, of course, are a great deal: a single costs only $2.09. Or get the Coney Island Special, adding loose ground beef to your dog, which costs only $3.19. All but one of the burgers (the Italian Burger) cost less then $5, and you can even embellish them with an onion roll for 50 cents or extra cheese for 45 cents. And if you just want a snack, some consummate comfort food like Chili-Cheese Fries costs a mere $3.29.

Breakfast Specials offer a tremendous value as well, from eggs to the Breakfast Sandwich to a Short Stack; even Pancakes and Eggs - "Two pancakes or two French toast, two eggs, choice of one: bacon, ham or sausage" - costs only $4.99, just squeaking under the limit. But the prices get even better if you come in between 6-11 a.m. Monday-Friday, which is when Mark's offers extra special deals on this portion of the menu.

Even as good as our entrees were, I would have to say that the rice pudding - for a mere $2.29 - was the star of the show; Craig said it was the best version he's ever eaten. Dense rather than overly creamy, subtly flavored rather than doused in cinnamon as many can be, this was a perfect serving to share as it was very generous.

So, if you're looking for friendly staff, good food, and great values, go visit Mark's Midtown Coney Island!


Mark's Midtown Coney Island
Ann Arbor North
3586 Plymouth Rd.
Ann Arbor, Michigan 48105
734-998-0067



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The Turducken Has Landed!

Most people, I think - when not receiving emails from friends, family, or colleagues - find their inboxes filled with pictures of cute animals, prayer requests, and promises of grand fortunes if they'll only forward the chain mail to 12 of the most fabulous women they know. And, of course, there's obscene spam. All of that finds its way to me, all day, every day.

But one afternoon, I also received this:

"As families across the United States prepare for the up-coming holiday feasts, Echelon Foods’ Original Turducken is giving home cooks the ability to present gourmet fare without the chaotic preparation normally associated with sophisticated food offerings ....

The Original Turducken has been quickly gaining converts amongst bloggers and journalists across North America. We would love for you to consider featuring the Original Turducken on Food Floozie, so please let us know if you are interested in speaking further."

Well, a girl doesn't see that every day! So, of course I leapt at the opportunity.

After a few more emails back and forth, and waiting a couple of days, I found a very large box of perishable goods at my door.

The Turducken had landed!

While I'd heard of these creative concoctions, I'd never prepared a Turducken before - either deboning and stuffing my own or even just roasting a ready-made one. But I was surprised to find that many people I know had no idea what a Turducken was. So, here's the scoop: a Turducken is a chicken stuffed into a duck, which is then stuffed into a turkey. Similar dishes have been served for hundreds of years, particularly during Medieval times when elaborate feasts were all the rage among the nobility.

All of my family and friends were intrigued, fascinated by the prospect of seeing and - even better - tasting something this unique.

I let the bird (yeah, there are actually three of 'em; but it looks like one) defrost for the requisite 5 days in the refrigerator. And then, on a beautiful sunny Saturday morning when I had the time to devote to the slow cooking required for the density of the meat, I roasted a Turducken for the very first time.

The instructions indicated that I should cook it at 220F for 7+ hours ... that seemed very low and slow, even if acknowledging that the company knows what it's doing and gave an appropriate recipe. But I thought I'd raise the temperature to 350F, crisping up the skin a bit more. I could always turn the temperature down. I could always cover the bird with foil if it was browning too quickly. But you know me - I always have to tinker with things, tweaking protocols or techniques or ingredients or something. I cooked my Turducken for 4.5 hours, and it turned out perfectly.

I have to say that this was much easier to prepare than a regular ol' stuffed turkey. Although it's not a lot of bother to mix together bread and broth and then shove it all inside a bird, the fact that my Turducken came pre-stuffed and prepped to unwrap and place directly into a baking dish - that is a tremendous boon on a busy day like Thanksgiving. The bird is ready to cook, there are fewer dishes to wash ... it's all good!

And oh, when is the "scratch 'n' sniff" app coming for bloggers??? The house smelled amazing as the Turducken roasted! Not quite turkey, not quite chicken, but familiar and comforting and enticing. Those who were here to keep me company for the adventure kept remarking how fabulous the aroma was when they walked in, kept asking me when - oh, when? - would it be time to eat. It was seductive.

Once the Turducken is cooked, you have to be careful to let it rest a bit, letting the juices settle to keep the meat from drying out just as you do with other poultry. And because it's several delicacies in one rather than a solid piece, carving and slicing need to be done carefully in order to retain the integrity of the servings.

Everyone who joined me in this adventure was thrilled to finally enjoy the feast. Comments like "amazing" and "rich" and "delicious" poured forth. The meat was tender, succulent. Folks wanted leftovers; and because the Turducken is solid meat - rather than meat and cavity and stuffing, like a turkey - there is plenty of it to send home with loved ones who want to indulge some more. And you'll still be left with an abundance for making sandwiches, casseroles, or anything else that strikes your fancy.

I was so giddy to have this adventure with the Turducken, to have a new culinary experience, and to share the gift with family and friends. If you'd like to liven up your Thanksgiving (or other holiday) meals with something decadent, look no further than the Turducken!

"Chopped" Challenge - Piccadillo

It's Day 4 of my "Chopped" challenge, in which I had asked readers to suggest ingredients that I would then have to use in creating dishes.  Today's dare came from Sarah, giving me a grand Michigan-inspired challenge:

"Oh this is so much fun! My husband and I joke that so often our kitchen resembles a 'Chopped' kitchen since I will go to the pantry and come up with something, even when it seems like there is nothing in the house that could even resemble ingredients for a full meal. I have ... come up with the following challenge - for the dinner round - orange Faygo pop, ground turkey and barley. I can't wait to see all of the scrumptious dishes that you come up with!! Time starts now . . ."

Well, I wasn't just told to use plain ol' orange soda; I was specifically given Faygo as one of the secret ingredients in my basket.  Faygo is a Michigan classic, the company having been founded in Monroe in 1907.  So immediately my thoughts turned to incorporating other foods from my state into whatever I was going to make.

I started thinking about Michigan's beautiful fruits, the tart cherries and blueberries that we are so noted for, which are grown primarily on the west side of the state.  Perhaps a barley pilaf that would feature a touch of sweetness and color?

As I considered possibilities for combining the required ingredients with the dried fruit that I was now determined to include, I had an epiphany one evening: picadillo.


Picadillo [peek-ah-DEE-yo], which translates to "make mincemeat of," is a dish that can be found throughout Latin America, with variations from one country to the next.  According to Wikipedia: "Cuban versions include peppers, onions, garlic, oregano, cumin, tomato sauce, stock, olives and on occasion raisins, potatoes, and capers, and is usually sauteed in olive oil and white wine, depending on the region."

According to Epicurious, "Picadillo is ... made with ground meat, tomatoes, and regional ingredients."  Well, how much more regional can it get than to use the Faygo orange soda instead of stock, as well as substituting blueberries and tart cherries for the traditional raisins?


I cooked with some Michigan wine - Leelanau Cellars' semi-sweet Winter White - and served the picadillo over the required barley rather than over rice.  Each bite brings a little sweet, a little salty, a hint of spice, a unique melange.  It's a fabulously flavorful dish with a Great Lakes State flair!


Picadillo


2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 large garlic cloves, minced
1/2 cup chopped roasted red peppers
4 medium tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon cumin seed
2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1 19.2-ounce package ground turkey
juice of half lemon
1/2 cup Faygo orange soda
1/4 cup + 1 cup semi-sweet white wine
1/4 cup dried blueberries
1/4 cup dried tart cherries, chopped
1/4 cup green olives with pimiento, chopped
3 cups water
2 cups quick-cook barley

Make the picadillo: Heat the olive oil over medium heat in a large saucepan.  Add the onion, garlic, red peppers, tomatoes, oregano, cumin, salt, and red pepper flakes; cook for 5 minutes, stirring occasionally, to soften the onion.

Add the turkey and the lemon juice; cook for 10 minutes until the turkey is no longer pink, stirring to break up the meat.

Add the soda, 1/4 cup of the wine, the blueberries, cherries and olives; bring to a boil and cook for 10 minutes until most of the liquid is absorbed.

Make the barley: Bring 1 cup wine plus the water to a boil in a medium saucepan.  Add the barley, turn heat to "low," cover the saucepan, and cook for 10 minutes.  Turn off heat and let barley rest for 10 minutes until the liquid had been fully absorbed.

To serve: Place barley onto a serving platter and top with the picadillo.

Serves 4-6.

Mozzarella-Stuffed Turkey Meatballs

Fresh mozzarella was on sale at the grocery store recently, so I thought I'd buy a container and then figure out what to do with it.  This is often how things work here - I don't head to the store with a plan, but rather find out what's on sale or being offered as a Manager's Special (on the verge of its "sell by" date and thus discounted).  I bring the loot home and then write about whatever concoctions I've devised with my stellar deals.

This is an elegant and sophisticated dish which gives no indication at all of being inspired by a sale item.  An assortment of pantry staples such as bread crumbs, olive oil, and canned tomatoes were combined with some fresh vegetables and wine already on hand.  The result was a spicy sauce and some tender meatballs filled with melting cheese.  It was exceptionally good!

I'm proud of both my shopping skills and also of how wonderful this meal was!  And I'm trying to win a contest that would offer cookbooks, other goodies, AND a phone chat with the fabulous Lidia Bastianich herself as a prize - would that make a great item for the blog, or what???  So please go to this link and vote for me.  Many thanks!!!

Mozzarella-Stuffed Turkey Meatballs

Sauce:
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 large garlic cloves, minced
1 small yellow onion, chopped
1 small yellow pepper, chopped
1 small red pepper, chopped
1/2 cup grape or cherry tomatoes, quartered
1 teaspoon kosher salt
pinch of freshly ground black pepper
1 14.5-ounce can crushed tomatoes
1/2 cup red wine

Meatballs:
1/2 pound ground turkey
1/2 teaspoon kosher salt
pinch of freshly ground black pepper
1/2 teaspoon Italian seasoning
1/4 cup fine dry bread crumbs
6 3/4" cubes fresh mozzarella
2 tablespoons extra-virgin olive oil

Make the sauce: In a medium saucepan, heat the oil over medium heat. Add the red pepper flakes, garlic, onion, peppers, fresh tomatoes, salt, and peppper; cook, stirring occasionally, for 10 minutes to soften the vegetables. Add the wine and the crushed tomatoes; bring to a boil, then turn heat to low and continue simmering.

Make the meatballs: In a medium bowl, combine the turkey, salt, pepper, Italian seasoning and bread crumbs; mix well. Form 6 meatballs. One by one, flatten the meatballs into small patties; place 1 cheese cube into the center, then wrap the cheese in the turkey, making sure to seal it well. Repeat until all of the meatballs have been stuffed.

Heat the oil in a small skillet over medium-high heat. Add the meatballs and cook for 5 minutes, turning them frequently to brown them all over.

Carefully add the meatballs to the sauce, cover, and cook for 30 minutes.

The meatballs and sauce can be served "as is" for a traditional Italian "secondi" ([seh-GON-dee] = second course), or they can be served over rice or pasta. (In Italy, a first course offers pasta, rice, or soup; the second course would offer meat, and then subsequently there would be vegetables, salads, and dolci - [DOHL-chee], sweets.)

Serves 2-4.

Hodgson Mill Giveaway!!!

You'll have to go on a bit of an adventure if you want to find my recipe for Asian-Style Lettuce Wraps, which is a great way to use up turkey leftovers after the Thanksgiving feast: it's on AnnArbor.com's Food & Grocery page.

I write for AnnArbor.com Monday-Friday, and have been crossposting from ye olde blog in recent months due to a lack of time. But I'm trying to vary the routine a bit, so that you have reasons to check out both offerings! So one site has a recipe today (and lots of other fabulous goodies, too!), while the other - this one! - has a giveaway.



I'm participating in a food bloggers' baking contest, and one of the rules states that contestants should host a giveaway. And it's a giveaway for a fabulous prize from a great company! I'm proud to offer this opportunity today to U.S. residents (the company's restriction - sorry foreign friends!).

Hodgson Mill - "a family owned company with more than 125 years' experience producing delicious stone ground, whole grain and organic foods ... with no artificial preservatives, additives or colorings" - is offering a $25 gift certificate to its online store for the lucky winner!!! You can choose anything from flours to pastas to gluten-free items to mixes ... it's up to you.

Entry into the fray is easy, trust me. You don't need to "like" me on Facebook or follow me on Twitter, though of course you're always happily welcomed there ... :) I'd like it if you followed me here but, truth be told, I don't have time to check up on that.

So here 'tis: all you have to do is leave a comment below saying that you'd like to win, and make sure I can reach you by email to let you know if you've won. That's all! Oh, and only one entry per person even if you leave more than one comment; the first one will be the one that counts. It's easier and more fair that way.

I'd have the grandpuppy pick a number from all the valid entries, but he'd probably eat it. So I'll use Random.org to pick the winner. I'm too cheap, though, to pay $4.95 or whatever the fee was to earn entitlement to the winner widget. (I glanced over the seemingly endless terms, so I'm not 100% sure of it all.) You'll just have to trust me when I announce who wins, rather than my being able to post the box that shows the winning number. I hope you all know me well enough to know I'll play nice! And I work at a religious institution, so have no fear - God knows where to find me if I don't do this fairly.

The deadline is Sunday, November 27 at 8:00 a.m. EST. If I notify you of winning, you'll have 24 hours from when I send my email to acknowledge it; if you ignore me, I'll move on down the road to the next in line.

When you leave your comment, you could also tell me whether you're serving "stuffing" or "dressing" at your Thanksgiving feast, as well as how loaded it is or whether you like simpler versions, but that's not at all required for admission to the party. I just like to talk about food and to learn what people's preferences are! And I'm always fascinated by regional language quirks, so I'm intrigued by the terminology.

I'll start the conversation: I make a simple stuffing that's half-cornbread, with pecans and dried cranberries stirred in. It's baked in the turkey, which is why it's "stuffing" at my house - stuffed into the beast - rather than "dressing." My recipe won a prize several years ago in a Rachael Ray contest; if you're interested, it can be found here. (It's my recipe, by the way, even though my name doesn't appear to be found anywhere.)

Good luck to everyone!!! And have a lovely holiday!




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Cheese-Stuffed Italian Sausage Meatloaf

This may not be the most photogenic recipe I'll ever offer to you (trust me - I tried valiantly with different plates and angles and lighting!), but it's truly one of the best. Just imagine it: Italian sausage, Parmesan, Gorgonzola, pesto ... a feast of flavors, if not a feast for the eyes!

Meatloaf often gets a bad reputation because it's usually just plain ol' ground beef mixed with ketchup or bread crumbs or Lipton onion soup mix, but it doesn't need to be that way. Use a variety of meats, change up the sauces and seasonings, stuff something interesting into the middle ... give it a make-over and glam it up!

You can vary the spiciness of the dish by using mild, sweet or hot Italian sausage; and you can lower the fat content by using links made of turkey, if you prefer.

This dinner was devoured so quickly that there wasn't even a hope of leftovers for the next day - pretty good reviews for a meatloaf!

Cheesey Italian Sausage Meatloaf

1 pound sweet Italian sausage
1 pound ground turkey
1 small red onion, chopped fine
4 tablespoons pesto, divided
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon oregano
4 ounces Gorgonzola, divided
1/4 cup shredded parmesan

Preheat oven to 400F.

In a large mixing bowl, combine sausage, turkey, onion, 2 tablespoons of the pesto, salt, pepper and oregano. Take two-thirds of the mixture and press it across the bottom and up the sides of a 9" pie pan. Place half of the Gorgonzola and all of the parmesan into the center of the circle, leaving a 1/2" border. Carefully spread the rest of the mixture over the cheese, and seal the edges.

Bake for 45 minutes, then brush with remaining the remaining 2 tablespoons pesto; sprinkle the remaining Gorgonzola over the top. Bake 5 more minutes.

Let the meatloaf rest for 5 minutes before cutting into portions.

Serves 6-8.

Blue Cheese-Stuffed Turkey Burgers

Day 2 of the Atkins Diet, chez Jeremy and Stuart, offered burgers -- turkey burgers, to be specific. But that's kinda boring, especially if you can't put the patties on any bread at all to make things more interesting.

I didn't have any nutmeg with me, which I always add to turkey burgers; so I worked with salt, pepper and garlic powder. I had to liven this up a bit! So I combined equal amounts of blue cheese and cream cheese, then stuffed a dollop of the mixture into the centers of the patties. (For the boys, anyway; I had mine plain, just trying to get some nutrition into me. The Food Floozie is havin' a hard time being seduced by any food lately, thanks to stress and a cold which then devolved into bronchitis. Bleah!)

But I have digressed ....

As an accompaniment, I also served a mix of bacon and onion -- way too much fat for lil' ol' me, but a flavorful addition to the plate for Jeremy and for his dad ....

Blue Cheese-Stuffed Turkey Burgers

(Please remember, as I said yesterday, that without my usual toys and tools a lot of these measurements are approximations. And this is how I made it for 3 people, only 2 of whom had stuffing in the burgers. I know -- it's not entirely helpful, but it's the best I can do for you right now ....)

1 package ground turkey (I think the package is 18 ounces ...?)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup crumbled blue cheese
2 tablespoons cream cheese
3 strips bacon, cut into 1" pieces
1 small onion, halved, sliced

Combine the turkey, salt, pepper and garlic powder; form into 3 large patties. Combine the blue cheese and cream cheese. Spread 2 of the patties into large, flat rounds; divide the cheese mixture between them, then roll the turkey around the filling like a ball, then flatten the balls into patties.

Cook in a large skillet over medium heat for at least 5 minutes per side, until the burgers are golden brown and firm when pressed.

Meanwhile, in a small skillet, cook the bacon and the onion over medium heat until the bacon is golden and crisp and the onion is caramelized.

Serve the bacon-onion mixture over the stuffed burgers, and make your hosts happy at dinnertime ... :)

Love My Leftovers!

There are people in this universe who don't like leftovers. They don't want to see the same food a second or, God forbid, a third time over. It doesn't matter if the food is transformed -- say, making hash out of roast beef and baked potatoes. They want a completely brand spankin' new meal each time.

I am not one of these people. I do not understand their little quirk.

Because I, for one, adore leftovers; I will even make extra quantities of food simply to insure that there are goodies awaiting me for breakfast, lunch or dinner the next day. Sometimes it's something that is merely reheated, and other times the primary ingredient is re-envisioned into something entirely different. But I think leftovers are a fabulous thing, and I put bunches of 'em to good use on Saturday.

For starters, I had leftover latkes 'cause I'd made a huge batch for the first night of Chanukkah. Tom and I each had a couple for dinner that evening, another couple for breakfast the next day, I brought two for my lunch at work on Friday ... and still, there were two just sitting patiently and hoping that someone would pay attention to them on Saturday morning. Well, who am I to make any poor little latke feel rejected??? Show those babies some love!

And let me tell ya -- a fried egg, just crispy at the edges but over easy so that the yolk is nice and runny, makes a mighty fine accompaniment to those curried latkes ... yes, indeedy. Served with Green Mountain coffee that was part of a most thoughtful and generous Chanukkah/holiday (or, rather, choliday -- with a good gutteral "ch" at the beginning???) gift package from a beloved friend, it was an exceptional start to my weekend.

Then I moved on to lunch, almost immediately afterwards. My brain is perpetually consumed with what I want to eat, what I'm going to make, what sounds good to try, what I've eaten and enjoyed. So it was only natural that, once breakfast was over, I started getting lunch ready! I had a busy morning planned; getting the meal prepared so that it only needed to be warmed up once I got home was simply careful planning on my part, rather than obsessive behavior.

I still had turkey and garlicky mashed potatoes left over from Thanksgiving; when there's only two adults in the household -- and no 19-year-old son devouring everything in sight anymore, since I moved in with Tom -- it takes awhile to use up the food! I also had a few peas in the freezer, 3 carrots, the last dribble of flour in a bag, half a lemon ... much of it found a home in my Shepherd's Pie.

Though, really, if it doesn't use lamb -- the animal that's actually shepherded -- then can it be called "Shepherd's" Pie ...? It's not Fisherman's Pie, 'cause there's no fish. Farmer's Pie, since turkeys and vegetables come from farms??? Let's just call it what it was: Individual Turkey 'n' Mashed Potato Casseroles. Make this and enjoy!

(Yes, I know that the photo above looks more like onion soup with cheese melted on top than it does a casserole! But trust me -- I can vouch for its true identity.)

Individual Turkey 'n' Mashed Potato Casseroles

2 tablespoons butter
2 tablespoons unbleached flour
1-3/4 cups turkey stock
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dill
juice of 1/4 lemon
1/2 small onion, diced, sauteed
1 carrot, thinly sliced, cooked
3/4 cup cooked peas
1 cup chopped leftover turkey
1 egg
2 cups mashed potatoes
1/3 cup shredded parmesan cheese

Preheat oven to 350F. Grease two 2-cup ramekins.

In a saucepan, melt butter over medium heat; whisk in flour and cook for 1 minute, stirring constantly. Pour in the stock very slowly, whisking constantly, until the flour mixture is smoothly incorporated and all the stock is in the saucepan. Cook for 5 minutes over medium heat, stirring occasionally, until the gravy is starting to thicken.

Add the salt, pepper, dill and lemon juice. Stir in the onion, carrot, peas and turkey. Divide the gravy among the ramekins.





Stir the egg into the mashed potatoes until the mixture is well combined. Spoon the potatoes over the turkey gravy, smoothing a bit; yes, some of the potatoes will start to sink -- that's okay.


Sprinkle the parmesan over the potatoes.

Place ramekins onto a baking sheet to catch any drips, and bake for 30-35 minutes until the potatoes are nicely golden brown and the gravy is bubbling.

Serves 2.