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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
  • Total Time
    Prep: 15 min. Bake: 35 min. + standing
  • Makes
    4-6 servings


  • 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


  • 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.
Editor's Note
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts
1 cup: 404 calories, 22g fat (8g saturated fat), 134mg cholesterol, 1031mg sodium, 30g carbohydrate (1g sugars, 3g fiber), 21g protein.

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