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Servings: 4


Rind and juice of 1 lemon 4 cups turkey, cut in large dice 1 6-ounce jar marinated artichoke hearts 1 cup turkey or chicken stock 2 tablespoons butter 2 tablespoons all-purpose flour Salt and freshly ground pepper 6 cups mashed potatoes


Squeeze lemon juice over turkey, reserving rind for sauce. Drain artichokes and chop. Mix with turkey.

Melt butter in skillet on medium heat and stir in flour. Cook, stirring occasionally, for one minute. Pour in stock. Bring to boil, stirring constantly. Add salt and pepper. Remove from heat. Pour it over turkey mixture, let cool. Spoon into buttered 10-inch pie plate.

Preheat oven to 375 F. Spoon mashed potatoes over top. Bake for 20 minutes or until potatoes are golden and filling bubbles.

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