Mashed potatoes w/ leftover turkey and ham (turkey mountain)

4 Servings

Ingredients

Quantity Ingredient
4 Russet potatoes (8 oz.); peeled and cut into chunks
½ cup Lowfat buttermilk
1 teaspoon Nutmeg; freshly grated
¼ teaspoon White pepper; freshly ground
¼ teaspoon Sea salt
4 slices Cooked ham; (thin slices)
4 slices Cooked turkey; (thin slices)
Brown Onion Sauce

Directions

Boil the potatoes for 30 minutes, drain, and return to the pot over low heat. Put a kitchen towel over the top of the pot and let them dry out.

(This will prevent a watery consistency in your final product.) In a medium bowl, mash together the boiled potatoes, buttermilk, and seasonings. Set aside and keep warm.

To assemble: Create an informal mold. Rub the ham around the inside of a soup bowl to lubricate the surface. Layer the ham and turkey to cover the inside of the bowl. Spoon in the hot potatoes, completely covering the meat to about ¼ inch from the top of the rim, and smooth out the top. Invert the bowl over the middle of a plate, and give it a couple of sharp shakes.

The potatoes should unmold in a meat-covered mound.

To serve: Make a depression in the center of each serving, pour on the warm Brown Onion Sauce (see recipe) and garnish with the parsley.

Per serving: 791 Calories; 23g Fat (26% calories from fat); 74g Protein; 70g Carbohydrate; 187mg Cholesterol; 2112mg Sodium Food Exchanges: 4½ Starch/Bread; 9 ½ Lean Meat; 1 Fat Serving Ideas : Serve with Brown Onion Sauce (see recipe) Recipe by: Graham Kerr's Best

Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Feb 4, 1998

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