Jeff Houck

The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.

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From Turkey Dinner to Shepherd’s Pie [Great Ideas For Thanksgiving Leftovers]

Posted Nov 22, 2011 by Jeff Houck

Updated Nov 22, 2011 at 10:19 AM

For some who love holiday food, the entire appeal of Thanksgiving is having delicious leftovers to experiment with in the kitchen.

In the days after the big meal, the flavors of the turkey, stuffing, gravy and vegetables mature and deepen, making the comfort food even more comforting.

Tomorrow’s Flavor section of the Tampa Tribune is dedicated to recipes created by local chefs for using leftover Thanksgiving ingredients in second, third and fourth-day-after meals.

This year’s roster will include:

Andrew Basch, the new executive chef at Pelagia Trattoria in the Renaissance Tampa Hotel at International Plaza

Chad Johnson, executive chef at SideBern’s in Tampa

Robert Graham, executive chef at the Ritz-Carlton in Sarasota

Henry Fiorillo, executive chef at Beachwood BBQ & Burger in St. Pete Beach

Habteab Hamde, executive chef at Bern’s Steak House

One of the chefs I contacted was Robert Masson (above) of 717 South on South Howard Avenue in Tampa. Masson saw the ingredients and immediatly thought, “Shepherd’s Pie.”

A note about his recipe: “You are working with leftovers. That’s why there are no quantities for ingredients. Use your eyes and taste buds to create a great post-Thanksgiving meal!”

THANKSGIVING LEFTOVER SHEPHERD’S PIE

Diced onion

2 tablespoons olive oil

Leftover gravy

Leftover turkey, diced into large chunks

Diced blanched carrot

Blanched broccoli flowerettes

Heavy cream

Leftover mashed potatoes

Grated romono cheese

1 egg

In a medium sauce pot lightly brown onions in olive oil. add gravy, turkey, carrots, broccoli and cream. Simmer for a few minutes and place in casserole dish. Mix mashed potatoes Romano cheese and egg together. using a pastry bag pipe onto turkey mixture. Bake at 375 degrees until golden brown.