A casserole with white and sweet potatoes.
Two-Potato Topping
2 large Ontario Yukon gold potatoes, peeled and quartered
2 large sweet potatoes, peeled and quartered
2 tbsp butter
Milk
Salt and pepper
Filling
4 cups chopped cooked turkey
1-1/2 cups cooked leftover or frozen vegetables (such as peas, carrots, corn, sautéed mushrooms)
3/4 cup turkey gravy (approximately)
Salt and pepper
1 cup leftover stuffing (optional)
Two-Potato Topping
Step 1: In medium saucepan, cover potatoes and sweet potatoes with water; cook until tender. Drain and mash, adding butter and enough milk to make potatoes fluffy. Add salt and pepper to taste.
Filling
Step 1: In medium bowl, stir together turkey, vegetables and enough gravy to moisten. Sprinkle with salt and pepper to taste. Spread evenly in 8" square baking pan. Crumble stuffing, if using, over top.
Step 2: Spread or pipe potatoes to cover turkey and stuffing. Bake in 350°F oven for 30-45 minutes or until heated through and lightly browned.
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