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Categories:
potatoes sour cream butter bacon salt store bought apple sauce cranberry sauce Bread butter extra-virgin olive oil maple sausage onion celery poultry seasoning salt chicken butter flour chicken poultry seasoning salt black pepper turkey breast meat Bread flat leaf parsley
Viewed: 102 - Published at: 2 years agoIngredients
- 2 pounds new potatoes or baby Yukon gold potatoes
- 1/2 cup sour cream
- 2 tablespoons butter
- 3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready Crisp)
- Salt and pepper
- 1 cup store bought apple sauce
- 1 (14 ounce) can whole berry cranberry sauce
- 2 slices whole grain bread
- Butter
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 pound maple sausage, bulk or removed from large link casing
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 teaspoons poultry seasoning
- Salt and pepper
- 1 cup chicken stock or turkey broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock or turkey broth
- 1 teaspoon poultry seasoning
- Salt
- A few grinds black pepper
- 1 1/2 to 2 pounds turkey breast meat: roasted turkey breast or thick-cut deli turkey
- 4 slices whole grain bread
- 2 tablespoons chopped flat-leaf parsley or chopped chives, for garnish
Method
- Preheat a medium skillet over medium high heat.
- Place potatoes in a medium pot.
- Cut larger potatoes in half.
- Leave smaller baby potatoes whole.
- Cover potatoes with water and top with a lid.
- Place over high heat.
- When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
- Place a second low pot on the stove top over medium-high heat.
- Add apple sauce and canned cranberry sauce.
- Stir to combine and gently heat through, about 10 minutes.
- Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice.
- Chop into small cubes and reserve.
- Add extra-virgin olive oil and sausage meat to hot skillet.
- Brown and crumble the sausage with a wooden spoon or heat safe spatula.
- Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes.
- Add bread to the skillet and stir to combine.
- Dampen the stuffing with chicken stock and turn to combine.
- Turn off heat and cover pan loosely with foil to hold heat.
- Preheat a second skillet over medium heat to prepare turkey and gravy.
- Drain cooked potatoes and return to hot pot.
- Smash with sour cream, butter and crisped, chopped bacon.
- Season the smashed potatoes with salt and pepper.
- If they are too thick, thin them out with milk or a splash of broth.
- Add 2 tablespoons butter to preheated skillet and melt it.
- Whisk in flour and cook 1 minute.
- Whisk in 2 cups stock or broth.
- Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy.
- Allow it to thicken slightly.
- Cut roasted turkey meat away from the breast bones of rotisserie turkey breast.
- If you are using deli turkey, remove from packaging and separate slices.
- Set turkey into gravy.
- Place a bread slice on dinner plate.
- Use a large ice cream scoop to place a mound of stuffing on the bread.
- Place turkey on top of stuffing.
- Serve smashed potatoes and cranberries on the side.
- Spoon the extra gravy over potatoes and turkey sandwiches.
- Sprinkle the plates with chopped parsley or chives and serve.
