• Cook ground turkey on medium low heat. Or, if you are using leftovers coarsely chop it into ¼ to ⅜ size chunks and cook until warmed up.
• Add the corn, carrots, green beans and peas until warmed up.
• Add Garlic powder, adobo, rosemary and salt and pepper.
• add in 1½ cups of gravy and mix and set aside.
• Cook StoveTop Stuffing according to directions or use your homemade stuffing if you have any left. (There won't be in my house!)

Potatoes

• Cube potatoes and rinse them well until the excess starch is removed.
• In a large stock pot add potatoes and COLD water about two inched above your potatoes. turn on high and allow to boil.
• Cook the potatoes until a fork pierce through easily, then strain and return to the pot.
• Add ¼ cups of melted butter, cream cheese, ¾ cup milk and spices and mash slowly with a potato masher or a stand mixer to whip. (If the potatoes are not smooth or appear too dry add 1 TBS. of milk at a time until you reach your desired consistency.)

Assembling the Thanksgiving Shepherd's Pie

• Preheat your oven to 400℉
• Spread 1½ cups of the gravy on the bottom of a glass bake dish.
• Spread the pre-made stuffing on top of the gravy and spread evenly.
• Put the meat mixture on top of the stuffing spreading evenly across.
• Plop potatoes in 6"x6" piles all around the dish and spread with a silicon spatula making sure not to leave vent holes between the potatoes and meat.
• Place into your 400℉ oven for 20-30 minutes or until the potatoes have a golden-brown color.
• Take out of the oven and allow to cool for 10-15 minutes before serving.