Ingredients
- 2 lbs. sweet potatoes, peeled and cut in 1 inch cubes
- 2 tsps. kosher salt
- 3 tbsps. unsalted butter, melted
- 1/4 tsp freshly grated nutmeg
- freshly ground pepper
- Turkey Filling-
- 2 tbsps. unsalted butter
- 2 tbsps. canola oil
- 1 large yellow onion, diced
- 3/4 cup diced celery
- 3/4 cup peeled and diced carrots
- 1 tsp kosher salt
- 3 tbsps. flour
- 1 1/2 cups chicken or turkey stock or low sodium chicken broth
- 1/2 cup whipping cream or half-and -half
- 2 1/2 cups shredded roasted turkey or chicken
- 2 tbsps finely chopped fresh flat parsley
- 1 tbsp. finely chopped fresh sage
- 1 tbsp. minced fresh thyme
Preparation
Step 1
For sweet potato topping: In a saucepan combine sweet potatoes, 1 tsp of the salt, and enough water to cover by 1 inch. Cover partially. Bring to boiling over med-high heat. Reduce heat to medium. Simmer until potatoes are fork tender, about 10 minutes.
Drain potatoes; return to warm pan. Stir over low heat for 1 minute. Using a potato masher, mash potatoes.Stir in melted butter, nutmeg, the remaining 1 tsp salt, and pepper. Set aside. Position a rack in center of oven. Preheat oven to 400 degrees.
For turkey filling: In a large saucepan melt butter with oil over med. heat. Add onion, celery, and carrots. Cook and stir about 2 minutes. Add salt. Cover partially. Reduce heat to med-low. Cook until vegetables are very tender, about 12 minutes.
Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Add salt. Cover partially. Reduce heat to med-low. Cook until vegetables are tender, about 2 minutes.Stir in cream, bring to a simmer. Add turkey, parsley, sage, and thyme.Stir to combine, return to a simmer. Remove from heat. Spoon into a 2 1/2 to 3 qt rectangular baking dish. Spread and mound sweet potato mixture over filling leaving some filling visible. Bake until bubbly, about 20 minutes. makes 5 servings
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