Excellent use of leftover turkey chopped fine in a food processor. Leftover cooked vegetables can be used too.
1. Cook potatoes, sweet potatoes and garlic in a large saucepan of boiling water, until tender. Drain well. Mash with hot milk and season with salt and pepper.
2. Heat oil in a large, deep, non-stick skillet, on medium heat. Add onion and carrot and cook gently for 5 to 8 minutes, or until tender. Add peas, corn, and turkey to the skillet and heat thoroughly. Add tomato sauce and ketchup, then bring to a boil. Stir in Worcestershire, soy, and hot pepper sauces.
3. Place turkey mixture in a lightly oiled 8-inch square baking dish. Spread with mashed potatoes. Place on a large baking sheet and bake in a preheated 350F oven for 30 to 40 minutes, or until very hot and crusty on top.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.4mg||0 %|
|Sodium 1630.5mg||56 %|
|Potassium 1047mg||28 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 25.3g|
|Protein 6.2g||9 %|
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Calories per serving: 145
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