From Betty's Soul Food Collection... Every Thanksgiving it's the same dilemma—what to do with turkey leftovers. Simple! Plan a second celebration by combining turkey with garlic mashed potatoes and veggies!
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter called for on potato mix pouch
cups chopped cooked turkey
bag (12 oz) frozen mixed vegetables, thawed
jar (12 oz) home-style turkey gravy
teaspoon poultry seasoning
Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside. Make mashed potatoes as directed on pouch using water, milk and butter.
In 2-quart saucepan, heat turkey, vegetables, gravy and poultry seasoning to boiling over medium-high heat, stirring occasionally. Pour turkey mixture into casserole. Spoon or pipe potatoes around edge of casserole.
Bake uncovered 35 to 40 minutes or until mixture bubbles around edge of casserole.
You can lighten up this casserole a bit by cutting the butter in half and using reduced-fat or fat-free gravy and fat-free (skim) milk. If you use fat-free gravy and milk and only 1 tablespoon butter, you'll cut the fat to only 9 grams per serving.
After spooning potatoes around edge of casserole, swirl the tops with the back of the spoon. For a fancier presentation, place potatoes in a pastry bag fitted with a large star tip and pipe them onto the casserole, then sprinkle with paprika.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.