• 1 cup cheese puffs
  • 3/4 cup cheese, shredded or 6 ounce block of cheese (use what was leftover from your cheese plate)
  • turkey (the dark meat, Leftover, diced
  • Leftover stuffing
  • Leftover gravy
  • Leftover potatoes, mashed


Serves: 8 to 10


Preheat the oven to 350°. Pulse together the cheese puffs and cheese until finely ground; reserve 1/4 of this mixture and puree the rest with the leftover mashed potatoes.

In a large ovenproof casserole dish, layer in the turkey, stuffing and a bit of the gravy (just enough to make it moist but not overly soggy). Top the shepherd’s pie with a thick, even layer of the cheesy mashed potatoes; sprinkle with the reserved cheese puff/cheese mixture and bake until bubbly and golden brown on top, about 30 minutes.