Ingredients
- 1.5 lbs petite potatoes red, golden or purple
- 1/4 cup butter
- 3 large Sage leaves
- 2 garlic cloves minced
- 1 cup cooked leftover turkey cubed
- 6 to 8 tsp leftover gravy
- 12 to 16 tsp leftover cranberry sauce optional
- salt and pepper to taste
Instructions
- Place potatoes in a large pot and fill with water until potatoes are just submerged. Sprinkle with salt. Bring to a boil, reduce heat and simmer for 10 to 15 minutes, or until tender (but not mushy!). Drain.
- While potatoes cool, begin your sauce.
- In a small saucepan over medium heat, add butter and sage leaves. Once melted, stir in garlic.
- Cook for a few minutes, stirring constantly so nothing burns. Remove from heat and set aside.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place potatoes onto pan, and using a flat spatula, push down on each potato until flat, roughly 1/2-inch thick.
- Brush butter mixture onto each potato, making sure to avoid the garlic (it will burn on the potatoes in the oven.) Sprinkle potatoes with salt and pepper.
- Place into oven and bake for 15 minutes. Remove and butter again (still avoiding garlic) and cook for another 5 to 10 minutes, or until browned to your liking. Allow to cook slightly.
- Transfer potatoes to serving tray. Top each potato with one cube of turkey, followed by 1/4 teaspoon warm gravy, and 1/2 teaspoon cranberry sauce if using.
Nutrition
Calories |416kcalCarbohydrates |2gProtein |1gFat |46gSaturated Fat |29gPolyunsaturated Fat |2gMonounsaturated Fat |12gTrans Fat |2gCholesterol |122mgSodium |406mgPotassium |38mgFiber |1gSugar |1gVitamin A |1419IUVitamin C |2mgCalcium |24mgIron |1mg