- 2 cup Mashed Peeled White Potatoes
- 12 oz Lean Ground Turkey
- 1 cup Carrots, peeled and well-cooked
- 0.5 cup Lactose-Free Milk, or Rice Milk (plain)
- 0.25 tsp Salt, divided
- 0.25 tsp Dried Parsley
- 0.25 tsp Dried Thyme
- 2 tbsp Low-Sodium Chicken or Turkey Broth
Directions
- In a skillet over medium-low heat, warm the cooked ground turkey with 2 tbsp broth, ¼ tsp salt, dried parsley, and dried thyme. Heat gently until moist and fragrant.
- In a separate saucepan, warm the mashed potatoes and mashed carrots together over low heat.
- Stir in the milk gradually, thinning to desired consistency.
- Combine the seasoned turkey with the potato-carrot mixture.
- Mash gently or fold together until evenly mixed and smooth.
- Taste and adjust salt as needed. Serve warm.
Allergen Note:
- Milk
Substitution notes:
- Swap diary milk for your favorite plant-based milk.
- Ground chicken may be used in place of turkey.
- Carrots may be replaced with peeled, well-cooked zucchini or canned pumpkin purée.
Yield: 4 bowls
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 Bowl = 3/4 cup of Mashed Potato + Carrot Mixture with 3oz of Ground Turkey |
| Amount Per Serving | |
| Calories | 305 |
| Total Fat | 10 g |
| Sodium | 320 mg |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Protein | 22 g |
