© 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
1 tbsp oil
1-1/2 lbs LEAN GROUND TURKEY
1 Large onion, chopped
2 Cloves garlic, minced
3/4 tsp dried thyme
3/4 tsp dried sage
1/3 c flour
2-1/2 c TURKEY BROTH
Freshly ground black pepper To Taste
1 c frozen mixed vegetables, thawed and well drained
Nonstick vegetable cooking spray As needed
1 (14-oz) Can whole cranberry sauce
8 c peeled and chopped potatoes
3/4 c 1% milk, heated
1 tbsp butter, softened
1 egg, beaten
Over medium-high heat, in a large skillet, heat oil. Add turkey, onion, garlic, thyme and sage. Cook, stirring occasionally, until no longer pink. Stir in flour, cook 1 minute. Stir in broth; bring to a boil, immediately reduce heat and simmer 8 minutes. Season with pepper. Stir in vegetables.
Pour into a 13 X 9-inch baking pan, sprayed wtih nonstick cooking spray.
In a small bowl, stir cranberry sauce until spreading consistency; carefully spoon over turkey mixture and spread evenly.
Meanwhile, cook potatoes in boiling salted water until soft; drain and mash. Whip in heated milk until fluffy. Stir in butter and egg. Carefully spread potatoes over cranberry sauce.
Bake in a preheated 375 degree F oven for 20-25 minutes or until heated through and the internal temperature reaches 165 degrees F.
421 g Serving Size
400 Total Calories
100 Calories from Fat
12 g Total Fat
18 % Daily Total Fat
3 g Saturated Fat
17 % Daily Saturated Fat
100 g Cholesterol
33 % Daily Cholesterol
420 mg Sodium
17 % Daily Sodium
54 g Total Carbohydrates
18 % Daily Total Carbohydrates
5 g Dietary Fiber
20 % Daily Dietary Fiber
16 g Sugars
21 g Protein
6 % Daily Protein
50 % Daily Vitamin C
8 % Daily Calcium
15 % Daily Iron