St. Stephen was the first Christian martyr and the patron saint of horses. He’s known for his generosity and care of the needy, which is why gratuities are given and the hat passed for the needy on St. Stephen’s Day, or Boxing Day, in Ireland.
4 tablespoons butter
8 oz. mushrooms, halved
2-3 chopped onions
2 Tsp. flour
2-3 cups leftover turkey, cubed
1 cup ham, cubed
1 cup turkey gravy
2 cups chicken or turkey broth
1/2 cup heavy cream
6 boiled potatoes, peeled and cubed
salt and pepper to taste
Melt the butter in a heavy pot and sauté mushrooms until golden, add the onions and saute until limp. Turn off the heat and mix in the flour until blended with the butter and vegetables without lumps.
Add the turkey and ham to the pot, stirring over medium heat until they’re warmed and a little browned.
Removing the pot from the heat, blend in the broth and then the gravy. Return the pot to medium heat, stirring frequently until heated through. Add the boiled, cubed potatoes and serve when all is heated through. Season to taste.
Other ingredients, like leftover stuffing, creamed onions, peas, and the like can be added, and will only improve the dish. I would avoid cruciferous vegetables like broccoli or cauliflower, but otherwise, almost any meat or vegetable will only make this more interesting.
This dish has enough body that it could easily be converted into a pot pie by being turned into a covered piecrust and baked until the crust is nicely browned.
The Kilkenny Cookbook
The Kilkenny Cookbook the darling of Dublin's Kilkenny Restaurant, one of the most popular eateries in the city, famous for wholesome, delicious, Irish cuisine. There are 80 recipes and color photos throughout.