Turkey Leftovers

This recipe was in the paper today. Thought it sounded good, so gave it a try. I modified it a bit. Since I had lots of mashed poatoes left from Thanksgiving, I just used those instead of baked potatoes. Mixed everything up and put it in a casserole. Turned out great. I love the taste of rosemary with it.




The Canadian Press


Wednesday, October 11, 2006



Leftover turkey mixes well with twice-baked potatoes and cheddar.

Looking for something new to do with Thanksgiving turkey leftovers? Served with a side salad, this turkey and potato mix becomes a full meal.

TWICE-BAKED TURKEY CHEDDAR POTATOES

6 large baking potatoes

4 Tbsp olive oil, divided

2 tsp kosher salt

1/4 cup) red onions, chopped

1 tsp minced garlic

1 tsp dried rosemary

1 cup cream cheese, softened

1/4 cup butter, softened

1/4 cup milk

1/4 cup Parmesan cheese

3 cups cooked turkey, diced

1/4 cup parsley, chopped

1/2 cup) cheddar cheese, grated

Scrub potatoes and prick several times with a fork. Rub potatoes with 30 ml (2 tbsp) of the oil, place on a baking sheet and sprinkle with salt. Bake in a 425 F oven for 45 to 60 minutes. Remove from oven and let cool on a rack.

In a pan, heat remaining 2 tbsp oil over medium heat. Saute onions until transparent. Add garlic and rosemary and continue to cook for 5 minutes. Remove from heat and set aside.

Cut each potato in half lengthwise. With a spoon, carefully scoop out pulp, leaving 1/4 inch of pulp on the inside of each half for stability.

In a large bowl, mash pulp well; add cream cheese, butter, milk, Parmesan, onion/garlic mix, turkey and parsley. Mix together well. Divide among potato halves, filling evenly, and return to baking sheet. Sprinkle each half with cheddar and bake in 325 F oven for 20 minutes or until heated through.

Makes 6 servings.