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Turkey Potato Supper

 Turkey Potato Supper
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
4-6 ServingsPrep: 15 min. Bake: 35 min. + standing

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

  • 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.
  • 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.
  • Bake 15-20 minutes longer or until potato edges are golden brown and
  • filling is heated through. Let stand for 10 minutes before serving.

2 of 2

Turkey Potato Supper (continued)

Directions (continued)

  • 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.