Turkey Tater Bowl
2 tablespoons butter or olive oil
1 pound white mushrooms – each cut into quarters
1 large clove garlic – finely chopped
1 large red bell pepper – cut into 1/4 to 1/2-inch thick strips
1/4 teaspoon dried thyme leaves – crushed
1/8 teaspoon salt – (1/8 to 1/4)
1/8 teaspoon black pepper – (1/8 to 1/4)
1 cup chicken broth
4 teaspoons cornstarch
2 teaspoons Dijon mustard (optional)
2 cups chopped leftover cooked turkey – seasoned with salt and pepper
3 cups hot leftover mashed potatoes
snipped fresh chives (optional)
In large skillet, heat butter over medium-high heat until melted. Add mushrooms and garlic; cook and stir 4 to 6 minutes or until mushrooms are almost tender, reducing heat to medium, if necessary.
Add bell pepper, thyme, salt and pepper to mushrooms. Mix together chicken broth and cornstarch until dissolved; stir into vegetables. Heat until sauce is thickened and bubbly, stirring frequently. Stir in mustard, if desired. Add turkey; heat through.
To serve, place 3/4 cup mashed potatoes into each of 4 individual serving bowls. Spoon about 1 cup turkey mixture over potatoes. Garnish with chives, if desired. Serve immediately.