2 cups chicken stock see (recommended: Kitchen Basics)
2 tablespoons flour all-purpose
2 pinches ground cinnamon
2 pounds pd of ground turkey leftover chopped
3 dashes hot sauce
2 tablespoons olive oil extra-virgin
1 onion cut into 1-inch dice
2 teaspoons orange zest
10 ounce peas frozen
0.3 cup pecans toasted chopped
2 teaspoons poultry seasoning
4 servings salt and pepper black freshly ground
2 cups sharp cheddar shredded yellow
2.5 pounds sweet potatoes cubed peeled
2 pints whipped cream french
4 servings whipped cream
3 dashes worcestershire sauce
Equipment
frying pan
oven
whisk
pot
wooden spoon
microwave
dutch oven
Directions
Watch how to make this recipe.
Preheat oven to 425 degrees F.
In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat.
Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.
Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, add salt and cook 15 minutes until tender.
Add onions, carrots and celery into the turkey. Stir, and cook for 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat.
Add flour to melted butter and whisk 1 minute.
Whisk in stock and season with salt, pepper and Worcestershire. Cook a few minutes to thicken.
Stir peas into meat and turn heat off.
Drain potatoes and return pot to heat.
Add remaining 2 tablespoons of butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and place in the oven to melt cheese, about 5 minutes.
For dessert, warm the apple and cranberry sauces in microwave or in a small pot over low heat and season with cinnamon and orange zest.
Place a little cran-applesauce in the bottom of a sundae dish, top with 2 scoops ice cream, more sauce and whipped cream, garnish with chopped pecans.
