© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
7-1/2 lbs russet potatoes
2 tbsp minced garlic
1/2 c + 1/3 c extra virgin olive oil
1/2 c fresh basil, shredded
3 c TURKEY BROTH
1-1/2 c heavy cream
7-1/2 c HICKORY SMOKED TURKEY BREAST, shredded
To Taste salt and black pepper
3 lbs Fontina cheese, shredded
2-1/4 lbs fresh leeks, well cleaned and sliced
Cook potatoes with skin-on; cool. Peel and cut into thin, round slices. Reserve.
Cook garlic in 1/3 cup of oil for one minute. Add basil, broth and cream; cook until reduced to a syrupy, thick glaze. Remove from heat; add turkey, salt and pepper. Reserve.
For each serving: Portion 5 ounces of turkey mixture into a 7-inch oven casserole or skillet. Top with 2 ounces of shredded cheese. Cover with 5 ounces of reserved potatoes, pressing onto surface in one even layer.
Heat 1 teaspoon of the olive oil in small skillet and cook 1-1/2 ounces of leeks for 2 minutes until limp. Spread cooked leeks over potatoes.
Bake in a preheated 400 degree F oven until heated through and cheese is melted. Serve immediately.
Total Calories 520
Calories from Fat 280
Total Fat 31 g
% Daily Total Fat 48
Saturated Fat 13 g
% Daily Saturated Fat 65
Cholesterol 95 g
% Daily Cholesterol 32
Sodium 1330 mg
% Daily Sodium 55
Total Carbohydrates 36 g
% Daily Total Carbohydrates 12
Dietary Fiber 3 g
% Daily Dietary Fiber 12
Sugars 3 g
Protein 27 g
% Daily Protein 35
% Daily Vitamin C 60
% Daily Calcium 40
% Daily Iron 15