Print Options

 
 
 Print

Turkey Potato Supper Recipe

Lightly seasoned turkey and broccoli are nestled in a tender mashed potato shell. I like to share this dish with our bachelor neighbors.& #151;Mrs. John Dziedzic, Holland, Michigan
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing YIELD:4-6 servings

Ingredients

  • 2 cups water
  • 1/4 cup butter
  • 1 teaspoon salt
  • 2-2/3 cups mashed potato flakes
  • 2 eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 2 cups cubed cooked turkey
  • 3 cups frozen chopped broccoli, thawed
  • 1/4 cup slivered almonds, toasted, optional

Directions

  • 1. In a large saucepan, bring the water, butter and salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Whip with a fork. Stir in eggs. Spoon the potatoes onto the bottom and up the sides of a greased 8-in. square baking dish, forming a shell.
  • 2. In a bowl, combine soup, mayonnaise, lemon juice and curry. Stir in turkey and broccoli. Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds if desired.
  • 3. Bake 15-20 minutes longer or until potato edges are golden brown and filling is heated through. Let stand for 10 minutes before serving. Yield: 4-6 servings.

Nutritional Facts

1 serving (1 cup) equals 404 calories, 22 g fat (8 g saturated fat), 134 mg cholesterol, 1,031 mg sodium, 30 g carbohydrate, 3 g fiber, 21 g protein.