Thanksgiving in a Pan

Recipe courtesy of Jo Davison

Serves 6 - 8

4 large Idaho or russet potatoes, about 3 lbs, peeled and cut into chunks

Salt

2 tbs. olive oil

1 medium yellow onion, diced

2 carrots, peeled and chopped

2 lbs of ground turkey

2 tbs Worcestershire sauce

2 tsp. poultry seasoning

2 cups frozen green beans or peas, steamed

1 can or jar of turkey gravy

1 cup of Shredded Cheddar Cheese

3 tbs. butter

1/2 cup sour cream

1 large egg, beaten

2 tbs. chopped chives

2 cups panko breadcrumbs

1 cup Parmesan cheese

3 tbs. olive oil

Place the potatoes in a stock pot, cover with water and bring to a boil, over high heat.  Salt the water and cook until tender about 12 to 15 minutes.

In a large skillet, heat 2 tbs of olive oil and sauté the onions and carrots for about 5 minutes.  Add the turkey, breaking it up.  Add the Worcestershire sauce and poultry seasoning.  Mix to combine flavors.  When turkey is cooked 90% through, season with salt and pepper to taste.  Mix in the gravy, cover with a lid or foil and set aside. 

Drain the potatoes in a colander and return them to the pot, add the butter, sour cream, egg and chives.  Mash the potatoes to your desired texture.

In a small bowl combine breadcrumbs, Parmesan cheese and olive oil.  Combine well.

Heat oven to 350F.  In a large casserole dish, layer the turkey mixture, vegetables, cheese and mashed potatoes.  Cover potatoes with the breadcrumb mixture and bake until the breadcrumb mixture is golden brown. (Usually about 10 minutes or so)