Ingredients Jump to Instructions ↓

  1. 3 large Idaho potatoes , peeled and cubed

  2. Coarse salt

  3. virgin olive oil - 2

  4. 1/4 pound smoky bacon or turkey bacon, chopped

  5. 1 1/3 pound ground turkey breast

  6. 1 tablespoon smoked paprika, available in small cans on spice aisle of market

  7. (You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)

  8. Coarse black pepper

  9. 2 tablespoons,

  10. 5 or 6 sprigs, fresh thyme leaves

  11. 1 medium onion, chopped

  12. 2 carrots , peeled and diced

  13. 3 ribs celery from the heart, chopped

  14. 1 small red bell pepper , seeded and chopped

  15. 2 cups frozen peas

  16. 2 tablespoons all-purpose flour

  17. 2 cups chicken broth

  18. 1 cup sour cream, divided

  19. 3 tablespoons butter

  20. 1 large egg, beaten

  21. 10 to 12 blades fresh chives , chopped or snipped

Instructions Jump to Ingredients ↑

  1. Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.

  2. Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika , salt and pepper, and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.

  3. Preheat your broiler to high.

  4. When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter , half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.

  5. Pour turkey mixture into a medium casserole dish . Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.


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