leftovers | MF Food Blog

Meal: Smoked Turkey Shepherd’s Pie

Back Story: Easter weekend, Uncle Jon was over with his new smoker. After 14 sleepless hours of heat-curve obsession, Uncle Jon’s epic turkey-sitting session ended with a SUPER-delicious meal. Most times, smoking seems like a “long walk”, but this was so worth it. This turkey had a gentle smokiness and was very juicy. Tonight, with our leftovers (cubed smoked turkey meat, beans/carrots, and mashers), Dan whipped together a über tasty Shepherd’s pie.

Method: Sauté onion, celery, thinly sliced mushroom until tender, then add cubed turkey and veggies. Dust with GF flour, stir to combine, then add two cups of chicken broth. Once thickened and warm, add half cup of sour cream. Transfer to a baking dish and cover with mashers the dust with smoked paprika. Bake at 350 for 20 minutes then broil for 5 minutes or until brown.

Meal: Dilled trout salad over greens

Back Story: Last night we grilled beautiful whole striped trout that we found at our local market on the cheap. Whole fish is definitely the way to go-so much more flavor. They come gutted and, although I’m from Louisiana and guttin’ fish is no big thang for me, it’s a luxury to have it done for me. Only catch was the grocer didn’t scale them for me. If you feel scales, just take a spoon and scrape them off while the fish is submerged in water (keeps the mess to a minimum). Anyway, we just grilled the fish whole last night with EVOO and Salt/Pep on charcoal grill for 20 minutes, flipping once. I took the fish we didn’t eat off of the bone last night when cool and used it tonight in this delicious salad. Perfect for a muggy summer evening.

Method: Here’s the recipe.

Modifications: I used raisins because we didn’t have currants. I also used a homemade honey mustard dressing instead if the dressing mix they suggested. I used the same dressing to toss the greens. Enjoy!