ingredients

for the hot dish

Feel free to put in whatever you'd like of your Thanksgiving leftovers into your baking dish!
Here are some suggestions:

1½ pounds roasted turkey, shredded
2 cups of frozen mixed vegetables or 1 cup of frozen sweet corn, 1 cup of frozen baby peas, and 3 ribs of celery, chopped, and 1 carrot, peeled and chopped, sautéed together and seasoned
1 pound tater tots
3 strips of cooked bacon, cut into ½-inch pieces (optional, but so good!)

for the GOCHUJANG GRAVY

½ teaspoon ground black pepper
¼ teaspoon dried thyme, or 1 sprig of fresh thyme
½ teaspoon smoked paprika
¼ teaspoon mustard powder
¼ cup turkey drippings, skimmed & strained
¼ cup olive oil
1 shallot, chopped
1 clove of garlic, minced
¼ cup cornstarch
2 cups vegetable stock
1 to 2 tablespoons Gochujang (2 tablespoons for the spicy enthusiasts!)
1½ tablespoons white miso paste
1 teaspoon Hondashi
2 teaspoons toasted sesame oil

method

Preheat your oven to 400°F.

Make the gravy: In a saucepan over low heat, toast the black pepper, thyme, smoked paprika, and mustard powder for about 3 minutes, shuffling the spices in the pan every 30 seconds or so to help toast them all thoroughly.

After the spices are done toasting, raise the heat to medium-low and add in the turkey drippings, olive oil, and shallots, tossing to combine all together. Cook the shallots in olive oil until they’re golden-brown, add in garlic, and cook for another minute. Add in the cornstarch, and continue whisking until it’s completely absorbed. Gradually pour in the vegetable stock, cup-by-cup, and continue whisking. Then, add in the gochujang, miso paste, Hondashi, and sesame oil, whisking until the miso paste and gochujang have dissolved and let the gravy come to a boil.

Once the mixture comes to a boil, lower the heat, and let it continue to simmer over at low heat, whisking occasionally for about 8 to 10 minutes until it’s thickened and reduced down. Discard the fresh thyme sprig if using.

Putting the base together: Turn off the heat from under the saucepan. To the gravy, add in your shredded turkey, mixed vegetables, and bacon if you should choose to use it! Mix everything together well so that all ingredients are coated in the gravy, and then carefully transfer everything from the saucepan into your baking dish. The gravy might congeal a bit from the cold of the frozen vegetables, but don't worry!

Line up the tots in formation: Cover the meat and vegetables with tight rows of tater tots until the top is completely covered. Bake in the oven for 50 to 60 minutes, or until your tots are golden brown and crispy. ENJOY!!!