Pilgrims Pie

This is from the Wednesday, November 25, 2009 Food Section of the Los Angeles Times. It is a simple and delicious way to use up a lot of leftovers.

1/4 cup ( 1/2 stick) butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup flour
1/2 teaspoon poultry seasoning (I made this myself)
1 1/2 cups milk
1 3/4 cups chicken stock
4 cups combined diced leftover turkey and vegetables, at room temperature (We used brussel sprouts and a potato dish I made in a misguided panic that we didn't have enough food.)
2 cups leftover stuffing, more as needed, at room temperature
2 cups leftover mashed potatoes, more as needed, at room temperature

Leftover cranberry sauce, served on the side

Salt and pepper to taste

1. Heat the oven to 350 degrees. Grease a 2-quart casserole (about 10 by 8 inches) and set aside. 2. Place a medium heavy-bottom pot over medium heat. Melt the butter, then add the onion and celery and cook until the vegetables begin to soften and color, stirring occasionally, about 5 to 7 minutes.

3. Stir or whisk in the flour and poultry seasoning,  making sure to eliminate any lumps. The roux will pull together. Continue stirring frequently until the roux begins to toast and color, about 3 minutes.

4. Slowly whisk in the milk and broth, whisking to combine. Once the mixture begins to bubble, turn the heat down and cook for an additional 1 to 2 minutes, stirring frequently.

5. Add the leftover turkey and vegetables, stirring to combine. Taste, adding more poultry seasoning, salt and pepper if desired. (Like I said, I made the poultry seasoning, and then accidently dumped the whole thing, about 1/2 cup, into the mix. I managed to get most of it out, but needless to say, I did not add more here.) Pour the mixture into the prepared baking dish.

3. Use a spoon or an ice-cream scoop to alternate small scoops of stuffing and mashed potatoes on top of the vegetable mixture. Don't worry if the topping sinks slightly into the mixture. (Our stuffing wasn't the kind that could be made into scoops, so I just poured a layer of it over the turkey vegetable mix, then put scoops of mashed potatoes over that.)

Place the dish in the oven and bake until the vegetable mixture begins bubbling up and the stuffing and mashed potatoes are heated through and just beginning to brown, about 25 to 30 minutes.

4. Remove from the oven and set aside for several minutes before serving. Serve in a bowl with a scoop of cranberry sauce on the side.