Do you struggle with what to do with leftovers?

It’s such a good idea to cook a little extra… cook once, eat twice! Whenever I can, I make a little more so I can have something to eat on those busy nights. But finding inspiration for those leftovers can be tricky.

I’m sure you’ve enjoyed your share of turkey so we’ve got a recipe to help you reinvent your holiday meal leftovers during the holidays. Turkey is a truly versatile protein; you can add it to pasta dishes, make a grilled sandwich, add it to soups and stews, or you could try this low FODMAP turkey shepherd’s pie with a delicious celery root mash on top!

This recipe is a great way to use up that white meat that can be difficult to reheat without drying out. Snuggled in with a little gravy and some low FODMAP stuffing, there’s no way that meat is drying out! You’re going to love it! Feel free to add any veggie you like, maybe one that was leftover from your meal instead of what we have in the recipe.

 

Low FODMAP Recipe: Turkey Shepherd’s Pie with Celery Root Mash

Makes: 4 servings

Time: 30 minutes prep, 60 minutes cook

 

INGREDIENTS

1 small celery root (approximately 1 cup)
2 medium potatoes (or 1.5 cups leftover mashed potatoes)
2 cups cooked turkey
1 cup cooked kale
1 cup low FODMAP gravy*
½ cup low FODMAP stuffing**
½ cup mashed butternut squash
½ tsp salt
2 tbsp butter
¼ cup chicken broth***

 

INSTRUCTIONS

Preheat oven to 350°F.

Peel and chop celery root into 1 inch cubes and place into a large pot filled ¾ of the way with water. Peel and chop potatoes into 1 inch cubes and add to pot. Cook on medium for about 20 to 25 minutes, or until fork tender. Drain, let cool and set aside.

Prepare leftover turkey by chopping into bite sized pieces. Add kale, gravy, and stuffing, and mix to combine. Spread into a baking dish.

Place cooled potatoes and celery root in a blender with leftover squash, salt, butter, and chicken broth. Blend until smooth. You might also prefer to use a hand mixer or just mash with a potato masher!

Spread potato/squash/celery root mash on top of turkey base. Bake for 1 hour.

*You can make low FODMAP gravy from your roast turkey drippings by following any gravy recipe and substituting rice or potato starch for the flour and making sure to use a low FODMAP stock.

**Using gluten free-bread, fennel instead of onions, and keeping celery to 1/4 stalk per serving or less will make most standard stuffing recipes low FODMAP.

***Try to choose a chicken stock that doesn’t have any onion or garlic on the ingredient list if you’re using store bought. These are high in FODMAPs and can be irritating. If you can’t find one without, use almond or lactose-free milk instead.

 

I hope the holidays were filled with wonderful events and meals with family and friends, no matter what you were celebrating. As always, I’m here to help with any and all of your digestive health questions and concerns so you can enjoy every moment of life symptom-free.

 

Much love & good eating,

Stephanie and The Team