LOADED TURKEY AND GRAVY STUFFED POTATOES
Another creative way to use up leftovers! All the flavors of America's favorite eating holiday in a twice-baked potato. Serve with a green salad and you have a meal!
Provided by Julie Hubert
Categories Meat and Poultry Recipes Turkey
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place potatoes on a baking sheet; rub with canola oil.
- Bake in the preheated oven until easily pierced with a knife, about 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C).
- Cut potatoes in half lengthwise. Scrape flesh into the bowl of a stand mixer, being careful not to tear the skin. Leave a small rim of flesh in the skin intact. Place hollowed-out potato skins back on the baking sheet.
- Beat butter, gravy, cream cheese, salt, and pepper into the potato flesh on low speed. Add 1 cup Cheddar cheese; mix for a few seconds. Remove bowl from the stand mixer; fold in turkey, stuffing, and green onions using a spatula.
- Fill potato skins with the mixture. Sprinkle remaining 1/4 cup Cheddar cheese on top.
- Return to the oven; bake until warmed through, about 15 minutes.
Nutrition Facts : Calories 939.8 calories, Carbohydrate 79.1 g, Cholesterol 157.3 mg, Fat 56.7 g, Fiber 10 g, Protein 31.4 g, SaturatedFat 30.7 g, Sodium 1202.8 mg, Sugar 4.4 g
CHEESE POTATOES
Don't let the basic ingredients fool you-this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and melt in your mouth. They're simple to prepare and impressive to serve. - Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.
Nutrition Facts : Calories 500 calories, Fat 18g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 720mg sodium, Carbohydrate 70g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
GROUND BEEF, BROWN GRAVY,MASHED POTATOES WITH CHEESE
Four ingredients! Quick Easy. You can add minced garlic or sauteed onions if you wish. Just salt and pepper. About 20 minutes to the table!
Provided by Montana Heart Song
Categories Savory Pies
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 400*.
- Brown ground beef, drain grease.
- Add salt and pepper if desired.
- Add brown gravy mixes and water. Bring to a simmer and stir.
- Spray Pam in an oven proof deep dish.
- Pour beef and gravy mixture into dish.
- Then top with mashed potatoes.
- Bake 15 minutes.
- Take out of oven, add cheese.
- Bake 5 - 7minutes until melted and browned if desired.
Nutrition Facts : Calories 879, Fat 50.4, SaturatedFat 23.3, Cholesterol 196.3, Sodium 1650.8, Carbohydrate 44.3, Fiber 3.4, Sugar 3.3, Protein 59.4
POUTINE
The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. -Shelisa Terry, Henderson, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.
Nutrition Facts : Calories 244 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
REAL POUTINE
An indulgence of fries, gravy and cheese. A Canadian specialty!
Provided by NIKKIJM
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
- Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
- Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
Nutrition Facts : Calories 707.6 calories, Carbohydrate 51 g, Cholesterol 78.2 mg, Fat 46.3 g, Fiber 5.9 g, Protein 23.8 g, SaturatedFat 18 g, Sodium 772.9 mg, Sugar 3.6 g
GOAT CHEESE AND SPINACH POTATO DUMPLINGS WITH BACON GRAVY
Ready, Set, Cook! Special Edition Contest Entry: This recipe is a comforting call-back to eating Sunday dinner with Grandma. The cheesy center of the potato dumplings, heaped with the spice-kissed bacon gravy is sure to warm tummies and hearts.
Provided by Ms. Correen
Categories Pork
Time 45m
Yield 8 potato dumplings and 2 cups bacon gravy, 4 serving(s)
Number Of Ingredients 23
Steps:
- Making the Goat Cheese Filling: Add all ingredients into a small bowl, blend together with a fork, and set aside in refrigerator.
- Mixing together the Potato Dumpling Dough: In a large mixing bowl add mashed potatoes, flour, egg, along with salt and pepper. Stir together with a wooden spoon or your hands into a thick, slightly sticky dough. Dip hands in flour, as needed, and divide dough into 8 golf-sized pieces. Dust with flour if needed, flatten each piece and place on a sheet pan lined with parchment paper.
- Assembling the Potato Dumplings: On the center of each piece of flattened dough spoon a heaping teaspoon of goat cheese filling. Fold dough, like a taco, encasing filling in the dough, then roll into a ball. Roll in a bowl of unbleached flour, dust off, and place back on the sheet pan lined with parchment paper. Let rest in refrigerator, uncovered, for 20 to 30 minutes. (Note: Spread any leftover goat cheese filling on a water cracker -- truly a tasty treat for the cook :).
- Preparing the Country-Style Bacon Gravy: Place bacon strips on a baking pan covered with foil. Bake at 375 degrees for 20 minutes or until golden brown. Cool, crumble, and set aside on a plate lined with paper towels. In a small saucepan, stir together milk, chicken broth, whole allspice, and bay leaf. Over high heat, bring this mixture just to steaming, immediately turn to low and steep liquid with spices, stirring occasionally, for 20-25 minutes. Meanwhile, in a saute pan, heat the olive oil over medium high heat to sizzling. Toss in onions and red peppers, stir to coat with olive oil. Sweat veggies, stirring occasionally, for 8 to 10 minutes. Turn heat to medium, add red pepper flakes, garlic, butter chunks, and stir until butter is melted. Sprinkle flour over the veggie/butter mixture and cook for 5 minutes, stirring frequently, so mixture does not stick or burn in the saute pan. Strain the spices from the milk and chicken broth. Now, vigorously whisk in 1/2 of the hot liquid into the veggie/flour mixture; sauce will thicken. Pour in the remaining hot liquid, continue to occasionally whisk over medium heat until thickened and heated through (do not bring to a boil). Remove from heat, mix in the 6 slices of crumbled bacon, and cover loosely with plastic wrap.
- Cooking and Serving the Potato Dumplings: Over high heat bring a large pot of water to boiling; add a pinch or two of salt, if desired. Turn down to medium high heat, carefully drop in the prepared potato dumplings, give the boiling water a stir to make sure potato dumplings are not stuck to the bottom of the pot, and then tightly cover the pot. Boil for 15-20 minutes (the light and fluffy dumplings will float to the top). With a slotted spoon, scoop out the potato dumplings into bowls, smother with 1/2 cup of the hot bacon gravy garnished with bacon crumbles and chopped green onion tops. Steamed carrot coins or a green salad compliment this dish nicely as a side.
Nutrition Facts : Calories 600.8, Fat 31.6, SaturatedFat 15, Cholesterol 106, Sodium 533.3, Carbohydrate 63.4, Fiber 8.4, Sugar 1.8, Protein 20.7
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