This comforting casserole combines tender turkey and sweet potatoes for a hearty meal that's perfect for family dinners.
Ingredients
2 medium sweet potato
1 large russet potato
1 large carrot
1 pound ground turkey
1 medium onion
2 stalks celery
2 cloves garlic
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 cup chicken stock
1/2 cup hot milk
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon browning sauce
2 cups stuffing mix
1 cup peas
1 cup corn
1/4 teaspoon nutmeg
to taste none salt
to taste none black pepper
2 tablespoons oil
Method
Preheat your oven to 375°F (190°C) and prepare a 2-quart deep casserole dish by lightly greasing it.
Dice the sweet potato, russet potato, and carrot, placing each in its own saucepan. Cover with water and bring to a boil over medium heat. Cook until tender for about 5 to 7 minutes, then drain, setting the carrots aside.
In a large bowl, mash the drained sweet potato and russet potato together. Stir in the egg substitute and sour cream, then use an electric hand mixer on medium speed to whip until the mixture is smooth and fluffy, taking around 2 minutes. Season with salt and pepper, then set aside.
In a large skillet, heat oil over medium heat and brown the turkey for 4 to 5 minutes. Add chopped onion, celery, minced garlic, thyme, and poultry seasoning, cooking until the turkey is no longer pink. Increase the heat to medium-high, then pour in chicken stock. In a separate bowl, whisk hot milk and flour until smooth, then gradually stir into the boiling stock until it thickens. Remove from heat and mix in Worcestershire sauce and browning sauce.
Layer the turkey mixture into the bottom of the greased casserole dish. Evenly sprinkle stuffing mix over the turkey layer. Top with the reserved carrots, peas, and corn, seasoning this layer with thyme, salt, and pepper. Spread the potato mixture over the vegetables, making sure it reaches the dish's edges, and finish with a dash of nutmeg.
Bake in the preheated oven for around 35 minutes until the top is golden brown. Allow the casserole to rest for 30 minutes before serving.
