- Garrett & Vickie's Turkey
- So you had a great thanksgiving turkey and now you don't
know what to do with all those leftovers. Here's one idea that
Garrett had, and together we've improved on. Wonderful as their
own meal, or served with Vickie's Country
Green Beans, GrandMa Sandy's Green
Bean Casserole or other green vegetable.
- 2 large white potatoes
- ½ cup chopped onion
- ½ tblspn sweet basil flakes
- 1 tblspn parsley flakes
- ½ tspn salt
- ¼ tspn pepper
- ¼ stick of butter or margarine
- 1 cup chopped cheddar cheese
- Approx. 1 cup cubed turkey squares
- Pre-heat oven to 375ºF.
- Cut the potatoes in half long ways.
- Add a small dab of butter between the halves and wrap each
potato in aluminum foil. Make sure you close off the ends to
keep the butter inside.
- Place the potatoes on a cookie sheet and bake for about 1
hour. Check them after 30/40 minutes. They should be soft in
the center, but not dry.
- While you're waiting, cut the left over turkey into small
sections. About 1 inch long. Place them in the fridge until the
potatoes are done.
- Remove the potatoes from the oven and let cool.
- In a large skillet melt the butter and add the onions.
- Saute onions for about 2 minutes
- Add add the basil, parsley, salt and pepper. Mix well.
- Add the cubed turkey and coat with the melted mixture. Stir
and ensure the turkey is coated with the mixture to season thoroughly.
- Simmer for about 5 to 10 minutes, stirring frequently.
- Meanwhile, hollow out the potato sections with a spoon.
- Place the potato innards in a medium sized mixing bowl. Ensure
the innards are cut in smaller pieces. Do not mash the potato
in the bowl. You want it to be slightly cubed.
- Place the potato shell on a slightly greased cookie sheet.
- Remove the seasoned turkey and add to the potato innards.
Mix together well.
- Mix in the Cheddar cheese.
- Spoon the potato stuffing evenly into the potato shells.
- Replace in the oven for about 10 to 15 minutes.
- Remove and serve warm.