Yield: 12 Establishment: Restaurant, Hospitals, Club Operation, Business and Industry Account   Ethnicity: Irish   Meal Type: Main Course, Entrée   Occasion: St. Patrick's Day   Preparation Method: Bake   Product Type: Pulled Turkey, Cooked Turkey

2 Tablespoons olive oil

1/2 Cup finely chopped celery

1 Cup finely chopped onion

2 sprigs fresh thyme, leaves removed

1 sprig fresh rosemary, finely chopped

1/4 Teaspoon freshly ground black pepper

1/2 Teaspoon poultry seasoning

6 Cups cooked mashed potatoes

1/2 Cup sour cream

6 Cups COOKED or PULLED TURKEY, chopped

3 Cups turkey gravy

4 Cups cubed vegetables (mixture of corn, peas and carrots), cooked just until crisp-tender

2 Tablespoons butter, melted

Preheat oven to 375°F. Spray a 2-inch deep half-size steamtable pan with nonstick cooking spray. Over medium heat, in a large skillet, heat oil. Add celery, onion, thyme, rosemary, pepper and poultry seasoning. Cook and stir until onions begin to soften, 2-4 minutes. While the onions are cooking, mix potatoes and sour cream in a mixing bowl. Stir well to combine and set aside. Add the turkey and gravy to the onion mixture and heat through. Transfer mixture to the steam table pan. Top the turkey mixture with the cooked vegetables. Drop the mashed potatoes by large spoonfuls onto the vegetables. Using a rubber spatula rinsed with cold water, flatten the potatoes to cover the turkey and vegetables, smoothing to the edge of the baking dish. Brush the top of the potatoes with melted butter. Place the pan on a rimmed baking sheet and bake 35 to 40 minutes or until heated through to an internal temperature of 165°F and top is golden brown. Cover with foil and let it rest for 5 to 8 minutes before serving.

Chef: Recipe and photo kindly provided by the Idaho Potato Commission