Cooked in a skillet, this filling dish is great for incorporating leftovers, particularly turkey. This recipe is from a larger article on comfort food casseroles.
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Ingredients
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3 large potatoes (1-3/4 pounds), peeled and cut into 3/4-inch chunks
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2 medium carrots, cut into 3/4-inch pieces
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1 tablespoon butter
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1 tablespoon canola oil
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1 medium onion, coarsely chopped
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1 large celery stalk, cut into 3/4-inch pieces
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1/2 teaspoon salt
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1/4 teaspoon coarsely ground black pepper
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2 cups bite-sized pieces leftover cooked turkey (about 8 ounces)
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2 ounces Fontina or Swiss cheese, shredded (1/2 cup)
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1 tablespoon fresh parsley leaves, chopped
Instructions
- In a 2-quart saucepan, place the potatoes and enough water to cover and heat to boiling over high heat.
- Add carrots to saucepan.
- Reduce heat to low.
- Cover and simmer for 5 to 10 minutes or until vegetables are almost fork-tender.
- Drain.
- In a nonstick 12-inch skillet, heat the butter and oil over medium heat.
- Add onion and celery and cook, stirring occasionally, for 15 minutes or until lightly browned and tender.
- Increase heat to medium-high.
- Add potatoes, carrots, salt, and pepper.
- Cook, stirring occasionally, for 10 to 15 minutes until browned.
- Stir in turkey and cook for 1 minute.
- Sprinkle top with shredded cheese.
- Cover the skillet and cook for 1 minute, or until cheese melts.
- Sprinkle with parsley to serve.
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