GMA Recipe: PanCotto di Tacchino (Turkey PanCotto)

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PanCotto di Tacchino (Turkey PanCotto)
From Chef & Partner of Alto and L'Impero, Michael White
Friday, November 23, 2007

If you're sick of the boring, old post-Thanksgiving turkey sandwich, Michael White, the executive chef of New York City's Alto & L'Impero restaurant, has a creative alternative for those leftovers. This is layered turkey, roast vegetables, gravy and mashed potatoes, Chef White's Italian version of a Shepherd's Pie.

PanCotto di Tacchino (Turkey PanCotto)

Chef White says, "You may use any leftover vegetables you have for this meal. You may use sweet potatoes in place of mashed potatoes if you have them. This is a perfect dish to use your leftovers."

Ingredients

3 cups leftover stuffing

1 1/2 pound leftover dark meat sliced turkey

1 1/2 pound leftover white meat sliced turkey

1 1/2 pound roasted vegetables (assorted vegetables)

5 cups leftover mashed potatoes (mashed sweet potatoes)

3 cups leftover gravy

2 tablespoon unsalted butter

Salt and pepper to taste

Directions

Preheat oven to 350° F.

Use one tablespoon of unsalted butter and butter a baking dish. Then use the 2 cups of stuffing to cover the entire bottom of the dish to create the base layer.

Next, alternate layers of the sliced turkey (white and dark meat) and the roasted vegetables. As you layer, include little spoonfuls of gravy to make the dish juicy and flavorful. Salt and pepper to taste. Repeat these layers until you use up all of the ingredients (2 to 3 layers).

Top with a smooth layer of mashed potatoes. Bake for 45 minutes to 1 hour. Serve warm.

Recipe courtesy of Chef & Partner of Alto and L'Impero, Michael White, copyright © 2007.

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