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.
Preparation Time:
Cooking Time:
Servings: 4
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