Turkey Tater Bowl
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
2 tablespoons butter or olive oil
1 pound white mushrooms, each cut into quarters
1 large clove garlic, finely chopped
1 large red bell pepper, cut into 1/4 to 1/2-inch thick strips
1/4 teaspoon dried thyme leaves, crushed
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon black pepper
1 cup chicken broth
4 teaspoons cornstarch
2 teaspoons Dijon mustard (optional)
2 cups chopped leftover cooked turkey, seasoned with salt and pepper
3 cups hot leftover mashed potatoes
Snipped fresh chives (optional)
1. In large skillet, heat butter over medium-high heat until melted. Add mushrooms and garlic; cook and stir 4 to 6 minutes or until mushrooms are almost tender, reducing heat to medium, if necessary.
2. Add bell pepper, thyme, salt and pepper to mushrooms. Mix together chicken broth and cornstarch until dissolved; stir into vegetables. Heat until sauce is thickened and bubbly, stirring frequently. Stir in mustard, if desired. Add turkey; heat through.
3. To serve, place 3/4 cup mashed potatoes into each of 4 individual serving bowls. Spoon about 1 cup turkey mixture over potatoes. Garnish with chives, if desired.
Carbohydrates: 64 g
Fat: 22 g
Fiber: 7 g
Cholesterol: 103 mg
Protein: 32 g
Sodium: 1549 mg
Recipe courtesy of www.potatohelp.com.