This is perfect for the day after Thanksgiving! Plan ahead and prepare extra stuffing, gravy and vegetables to use in this economical main dish topped with a colourful mash of white and sweet potatoes. Serve piping hot with cranberry sauce.

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Servings: 4

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Ingredients

Two-Potato Topping:

  • 2 large Ontario Yukon Gold Potatoes, peeled and quartered
  • 2 large Ontario Sweet Potatoes, peeled and quartered
  • 2 tbsp (25 mL) butter
  • Milk
  • Salt and pepper

Filling:

  • 4 cups (1 L) chopped cooked Ontario Turkey
  • 1-1/2 cups (375 mL) cooked leftover or frozen vegetables (such as peas, carrots, corn, sautéed mushrooms)
  • 3/4 cup (175 mL) turkey gravy (approximately)
  • Salt and pepper
  • 1 cup (250 mL) leftover stuffing (optional)

Instructions

Two-potato topping:

In medium saucepan, cover potatoes and sweet potatoes with water; cook until tender. Drain and mash, adding butter and enough milk to make potatoes fluffy. Add salt and pepper to taste.

Filling: 

In medium bowl, stir together turkey, vegetables and enough gravy to moisten. Sprinkle with salt and pepper to taste. Spread evenly in 8-inch (2 L) square baking pan. Crumble stuffing, if using, over top.

Spread or pipe potatoes to cover turkey and stuffing. Bake in 350°F (180°C) oven for 30 to 45 minutes or until heated through and lightly browned.

Nutritional information

  • Protein: 48.0 grams
  • Fat: 20.0 grams
  • Carbohydrate: 46.0 grams
  • Calories: 560
  • Fibre: 5.0 grams