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 | ||
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Calories: 145 | ||
Calories from Fat: 14 (10%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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