A disclaimer: there’s nothing authentically Moroccan about this dish. (In fact, I don’t even know if they eat turkey in Morocco.) But it’s our favorite way to use leftover turkey and mashed potatoes from Thanksgiving, and the (blandish) leftovers are livened up with some flavors we associate with North African cuisine: cumin, paprika, cinnamon, green olives and golden raisins. It’s a nice change from traditional holiday fare and one everyone at our house looks forward to for Saturday dinner or Sunday lunch.
This recipe makes a large quantity, but, of course, it’s easily scaled to accommodate your leftovers.
Recipe
(8-10 servings)
Ingredients
About 2 1/2 pounds (1.1 kg) of roasted turkey (prepared weight)
About 2 quarts (2 l) of mashed potatoes, or more
2 teaspoons sweet paprika (not smoked)
3 teaspoons ground cumin
1 teaspoon ground cinnamon
4 tablespoons butter
2 large onions, roughly diced
About 2 cups (.5 l) green olives, pitted and coarsely chopped
2/3 cup ( 160 ml) golden raisins
2 teaspoons finely chopped preserved lemon rind (optional)
3 tablespoons all-purpose flour
2 cups (.5 l) low-salt chicken broth
Instructions
1. Preheat the oven to 425F (220C).
2. Skin, bone and cut the turkey into about 1 1/2 inch (4 cm) cubes.
3. Place the turkey in a large bowl, season with salt and pepper, add the paprika, cumin and cinnamon and toss to coat.
4. Melt the butter in a large skillet or sauté pan over medium-high heat. Add the onion, olives, raisins and preserved lemon (if using). Sauté until the onion is tender, about 6-8 minutes.
5. Add the turkey mixture and stir well to combine. Sprinkle over the flour and stir again. Add the broth and bring to the boil, stirring occasionally.
6. Transfer the mixture to a deep baking dish or casserole and top with a layer of mashed potatoes, at least 1 1/2 inches (4 cm) thick. (We like a bit more.)
7. Bake until the potatoes start to brown and the juices are starting to bubble up around the sides, about 25-30 minutes.
Serve immediately or cool, store in the fridge and reheat later for lunch, dinner or midnight snacks.
