© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Don’t let your holiday leftovers go to waste! Keep the celebration going with this dish that brings all of your favorite flavors of Thanksgiving melded together into one savory pie. Looking for a taste of the holidays throughout the year? Give this easy dish a try!
1 can (24 oz) sweet potatoes, drained (Option: 2-3 c leftover mashed sweet potatoes or 2 sweet potatoes, peeled, cut into cubes and boiled)
2 tbsp butter, melted
1/4 tsp pumpkin pie spice
Vegetable cooking spray
2 c cooked turkey, cut into 1/2-inch cubes
1 can (~10-1/2 oz) reduced-fat and reduced-sodium cream of mushroom soup
1 package (~9 oz) frozen green beans, thawed and well drained
1 can (2 oz) mushroom stems and pieces, drained
1/2 tsp each salt and pepper
2 tbsp canned fried onion rings, crushed
1 can (8 oz) cranberry sauce, optional
Preheat oven to 350 degrees F. In a medium bowl blend sweet potatoes, butter and pumpkin pie spice until smooth. In 9-inch pie plate, lightly sprayed with vegetable cooking spray, line plate with potato mixture to form a pie shell; set aside.
In a medium bowl combine turkey, soup, green beans, mushrooms, salt and pepper. Pour mixture into prepared sweet potato shell. Sprinkle onions over top. Bake for 30 minutes or until hot throughout. Serve with cranberry sauce, if desired.
262 Total Calories
8 g Total Fat
27 % Daily Total Fat
36 g Cholesterol
553 mg Sodium
32 g Total Carbohydrates
17 g Protein