Enough mashed potatoes from your favorite recipe to cover the stew (use as much of the mashed potatoes as you’d like) (we used an entire recipe of Skin-On Mashed Red Potatoes).
Pre-heat the oven to 375 degrees.
Take an oven-proof skillet or baking dish out (we used a 9 x 13-inch casserole dish) and spread the stew out in it.
Spoon the mashed potatoes out across the surface of the stew, spreading them out to make sure the surface is covered with the potatoes.
Put the dish in the oven and let it bake until the top of the potatoes look nice and golden brown*.
*We cooked it until the potatoes were golden brown and stiff, about 35 minutes. The stew was also bubbling around the edges.
There’s a lot of different textures in this from the beef stew, the crusty surface of the mashed potatoes and the soft mashed potatoes below the surface. The mashed potatoes also soak up the beef stew liquid which came out tasting delicious !
This was a recipe we got from a Ree Drummond cookbook.
We weren’t paid in any form to promote Ree Drummond.
Salt, black pepper, and fresh lime juice to taste (we used kosher salt)
Take a large pot and add the butter to it, setting the heat to medium-low.
Once the butter’s melted, add in the onions, carrots, ginger, jalapeño, and curry powder, stirring constantly for roughly 5 minutes or until the onions sweat long enough for them to soften.
Stir in the rice so it can get coated in the butter (there was no butter left that could be seen so the rice was just stirred until it was coated in the curry powder). Pour the broth into the pot and set the heat to high. Once boiling, let the soup cook for 10 minutes or until the rice is tender (10 minutes did the job for us and we stirred occasionally during that time). Add the turkey and green beans into the pot, letting them cook just long enough to get warmed up completely. Season with salt, pepper, and lime juice to taste.
This was a tasty way to use up some of our leftover turkey meat. Between the Stir-Fried Green Beans ad the jalapeño, this definitely has some heat to it ! The soup overall has a warm comforting feel to it thanks to the flavor of the curry powder and the heartiness added to it by the turkey and green beans. We didn’t feel like the dish needed any black pepper but we did add a little bit of salt. If for some reason you couldn’t get limes then this soup still tastes great but squeezing in the lime juice really adds another layer of flavor.
We fixed enough dishes yesterday that we’re having leftovers tonight. My father is so excited to fix himself a cold turkey sandwich, I’m surprised he didn’t start drooling when he was talking about the sandwich this morning !