Turkey Gratin with Potatoes and Swiss Chard

This can be made using leftover roasted root vegetables from the roast turkey dinner, or it can be made with potatoes, parsnip, carrots, onion.

Ingredients:
2 cups of chopped turkey
4 cups of leftover roasted root vegetables, OR
4 russet potatoes, peeled and cut
1 parsnip, peeled and cut
2 carrots, peeled and cut
1 onion, cut into quarters
1 head of Swiss Chard, with the spines cut out and the leaves chopped
2 cups of grated Monterey Jack cheese

Preparation:
Mix the turkey and vegetables together.
If you are using fresh vegetables, toss with 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil.
Stir in the Swiss Chard and place in a baking casserole dish.
Cover with the Monterey Jack cheese.
If you are using leftover roasted root vegetables, cook in a 350 degree oven for 25 minutes.
If you are using fresh vegetables, raise the temperature to 375 degrees. Bake for 45 minutes in a covered casserole dish. Uncover and bake 10 minutes longer to brown the cheese.

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