Turkey and Sweet Potato Casserole

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 270, total fat 10 G., saturated fats 3 G., proteins 24 G., carbohydrates 20 G., fiber 2 G., cholesterol 79 mg, sodium 484 mg, sugar 8 G.

This casserole is made with leftover roast turkey and sweet potato purée, and a can of canned mushroom soup adds a fresh flavor that's different from last night's holiday dishes. The recipe is easy to adapt to whatever you have on hand. For example, you can substitute chicken for the turkey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups sweet potato puree
2 tbsp. l. brown sugar
0.5 tsp ground cinnamon
1/8 tsp ground nutmeg
1/3 cup unsweetened condensed milk
1/4 cup chicken broth
1 small onion, chopped (about 1/4 cup)
1 can (300 g) of canned chicken soup
3 cups diced cooked turkey (or grilled chicken)
3 tablespoons of water
1/4 cup chopped walnuts
Chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, turkey, walnuts, concentrated milk, brown sugar, nutmeg, cinnamon

Cooking the dish according to the recipe:

In a medium bowl, combine the sweet potato puree, brown sugar, cinnamon, nutmeg, and milk. Spoon the sweet potato mixture around the inside edge of a 10-inch baking dish, forming a ring.
In a 10-inch skillet, bring the broth to a boil over medium-high heat and add the onion. Reduce the heat to low. Cook, stirring occasionally, until the onion is soft. Add the soup, turkey, and water. Cook until the mixture is heated through and begins to simmer. Spoon the turkey mixture into the center of the sweet potato ring.