Hot Turkey Sandwiches With Smashed Potatoes & Apple-Cranberry Sauce
The whole family will like this meal -- a perfect way to use your Thanksgiving leftovers -- almost as much as the big feast. The best part for you: This turkey dinner takes only a half-hour to cook.
- 2 lb. new potatoes or baby Yukon golds
- 1/2 cup low-fat sour cream
- 4 Tbs. butter, divided
- 3 strips Ready Crisp par cooked bacon, crisped in microwave and chopped
- Salt and pepper, to taste
- 1 cup applesauce
- 1 14-oz. can whole berry cranberry sauce
- 1 1/2 to 2 lb. turkey breast meat
- 2 Tbs. flour
- 2 cups reduced-sodium chicken stock or turkey broth
- 4 slices whole grain bread
- 2 Tbs. chopped flat-leaf parsley or chopped chives
Step 1: Cut larger potatoes in half and place in a medium pot; cover with water and a lid. Cook over high heat. When water boils, sprinkle in a little salt, remove lid, and cook 10 minutes, until tender.
Step 2: Meanwhile, heat a second medium pot on the stove over low heat. Add applesauce and cranberry sauce; gently stir to combine. Heat through, about 10 minutes.
Step 3: Drain cooked potatoes and return to hot pot. Smash with sour cream, 2 Tbs. butter, and bacon. Season with salt and pepper. (If mixture is too thick, thin it out with milk or a splash of broth.)
Step 4: Preheat a medium skillet over medium heat. Melt 2 Tbs. butter; whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Lightly season with salt and pepper; allow it to thicken slightly. Cut rotisserie meat away from the breast bones. If using deli turkey, remove from packaging and separate slices. Place turkey in gravy.
Step 5: Place bread slice on dinner plate; top with turkey. Serve smashed potatoes and cranberry sauce on the side. Spoon extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.
Each child-size serving (one-quarter sandwich and one-eighth of side dishes): 480 calories, 31 g protein, 54 g carbohydrate, 16 g fat (7 g saturated), 4 g fiber, 87 mg cholesterol, 61 mg calcium, 3 mg iron, 425 mg sodium. (To reduce saturated fat to 5 grams, eliminate bacon and use half the amount of butter.)