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1/2kg (1 pound) sweet potatoes plus 1 small sweet potato (about 6 ounces)
Microwave both kinds of potatoes at 100% power for 8 minutes. Turn over and rotate, then cook for another 8 minutes. (Increase time, as you increase the number of potatoes). Wrap in foil and let sit.
Heat oven to 375°F. Peel and chop remaining small sweet potato.
Melt 1 tbsp. margarine (or olive oil) on medium-high in a large skillet.
Add chopped sweet potato and sauté 2 minutes; add rest of vegetables and sauté for 3 minutes.
Add ground turkey and cook, breaking up clumps (I use potato masher), until no longer pink, around 3 minutes. Sprinkle with flour and 1 tsp. salt, all the thyme, and 1/8 tsp. of the pepper. Stir to blend.
Add 1 cup soup liquid (as needed) and cook until thickened, around 2 minutes. Stir in parsley.
Spoon turkey mixture into casserole dish. Unwrap baked sweet and white potatoes. Peel. Mash with remaining broth (as needed), 1/2 tsp. salt, and 1/8 tsp. pepper until smooth and blended. Spread over turkey mixture and smooth to edges. Melt 1 tbsp. margarine and brush over top.
Bake in 375°F oven until bubbly and slightly browned, 30 to 35 minutes.
Let stand 10 minutes before serving.
Poster's Notes:
Posted by Chaviva Braun
Nutritional Info Per Serving: N/A
1/2kg (1 pound) russet potatoes
1 medium ear of corn
2 tbsp. margarine (or olive oil), divided
1 small red pepper, chopped
1 rib celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1/2kg (1 pound) ground turkey
3 tbsp. all-purpose flour
1-1/2 tsp. salt, divided
1/2 tsp. dried thyme
1/4 tsp. ground pepper, divided
1 14-1/2-ounce can chicken broth
2 tbsp. chopped fresh parsley
I tried this for Shabbat lunch. It went over great, and because I had doubled it, we had enough for meals during the week. The thyme must have done something because the flavour was really good! Try using frozen or canned corn, as the fresh corn got dried out. Also, for the broth, I used chicken soup mix and water. Place foil on shelf under pan to catch drippings, or oven may start to smoke!