Ingredients:
2 tablespoonsextra-virgin olive oil
1 yellow onion, chopped (2 cups)
3 carrots, peeled and chopped (1 cup)
2 stalks celery, chopped (1 cup)
Kosher salt and freshly ground pepper
2 tablespoonstomato paste
1 teaspoonpoultry seasoning
1 tablespoonall-purpose flour
2 cupslow-sodium chicken broth
1 tablespoonWorcestershire sauce
2 cupsroughly chopped leftover vegetables, such as green beans, peas, and/or Brussels sprouts
2 cupsshredded leftover turkey
1/2 cupchopped parsley leaves
3-4 cupsleftover mashed sweet potatoes, warmed
2 tablespoonsunsalted butter, melted
Leftover cranberry sauce, for serving
Directions:
Heat the oven to 375°F. Heat oil in a large (12-inch) oven-proof skillet over medium-high. Add onion, carrots, and celery and season with salt and pepper. Cook, stirring occasionally, until softened and browned in places, 8 to 10 minutes.
Add tomato paste and poultry seasoning; cook, stirring, 1 minute. Stir in flour; cook, stirring, 1 minute. Add broth and Worcestershire sauce and season with salt and pepper. Bring to a boil, then reduce heat and simmer until thickened slightly, about 2 minutes. Stir in leftover vegetables and turkey. Remove from heat and stir in parsley.
Spread mashed potatoes evenly over top of turkey mixture, then drizzle with melted butter. Place skillet on a rimmed baking sheet lined with foil. Bake until mixture is bubbling around the edges, 30 to 35 minutes. Let stand at least 20 minutes before serving with cranberry sauce on the side.