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Add a photoServings: 4
Ingredients
- 4 x russet potatoes (8 ounce.) peeled and cut into chunks
- 1/2 c. lowfat buttermilk
- 1 tsp nutmeg freshly grated
- 1/4 tsp white pepper freshly grnd
- 1/4 tsp sea salt
- 4 slc cooked ham (thin slices)
- 4 slc cooked turkey (thin slices) Brown Onion Sauce
Directions
- Boil the potatoes for 30 min, drain, and return to the pot over low heat. Put a kitchen towel over the top of the pot and let them dry out.
- (This will prevent a watery consistency in your final product.)
- In a medium bowl, mash together the boiled potatoes, buttermilk, and seasonings. Set aside and keep hot.
- To assemble: Create an informal mold. Rub the ham around the inside of a soup bowl to lubricate the surface. Layer the ham and turkey to cover the inside of the bowl. Spoon in the warm potatoes, completely covering the meat to about 1/4 inch from the top of the rim, and smooth out the top.
- Invert the bowl over the middle of a plate, and give it a couple of sharp shakes. The potatoes should unmold in a meat-covered mound.
- To serve: Make a depression in the center of each serving, pour on the hot Brown Onion Sauce (see recipe) and garnish with the parsley.
- Serving Ideas : Serve with Brown Onion Sauce (see recipe)
- NOTES : Yesterday PatH posted Graham Kerr's recipe for Brown Onion Sauce.
- Here is his recipe for "Turkey Mountain" which he recommends serving with the sauce. I think this would be also be good using a variety of vegetables instead of the cooked meats.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 4 servings | |
| Calories 415 | |
| Calories from Fat 62 | 15% |
| Total Fat 6.95g | 9% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 320mg | 13% |
| Potassium 1493mg | 43% |
| Total Carbs 40.04g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.79g | 2% |
| Protein 46.57g | 75% |
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