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Turkey and creamed potatoes with focaccia

A turkey dinner shelf item comes with creamed potatoes and focaccia stuffing already built in, so tonight is really about warming and finishing. Slice the turkey, crisp up that stuffing, and turn gravy into something you'll taste. Two hungry people, one pan, thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 180 calories a serving, 17 g protein, 1 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1 cup chicken broth

From your shelf

  • 1 package turkey dinner with gravy, turkey

Staples

  • to taste salt
  • to taste pepper
  • 1 tablespoon butter

  1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Unwrap the turkey package and separate the turkey pieces from the potatoes and stuffing; slice any large pieces of turkey in half and set aside.
  2. Spread the focaccia stuffing in the skillet and let it brown in the butter for 3 minutes without stirring, breaking it up into bite-sized pieces as it crisps. When the underside is golden and the stuffing is beginning to harden, push it to the sides of the pan.
  3. Add the turkey slices to the center of the skillet and warm through for 2 minutes on each side while the stuffing continues to brown at the edges. Transfer the turkey and stuffing to a plate.
  4. Pour 1 cup chicken broth into the skillet and stir in the gravy from the package, scraping the bottom of the pan to loosen the browned bits. Bring to a simmer and let the gravy reduce by half for 5 minutes, stirring now and then, until it tastes like something worth remembering. Season with salt and pepper.
  5. Spread the creamed potatoes on a plate or in a shallow bowl, top with the warmed turkey and crisped stuffing, and pour the gravy over everything.

Note Swap the broth for water if you have only that. The potatoes and turkey keep refrigerated for three days; reheat gently in a skillet with a splash of water. Serve with a bitter green salad or cooked spinach dressed in garlic and oil to cut through the cream.

On the label

POTATOES (BUTTER (CREAM, NATURAL FLAVORING), PARMESAN (PASTEURIZED COW'S MILK CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE ADDED TO PREVENT CAKING, NATAMYCIN (A NATURAL MOLD INHIBITOR)), HEAVY CREAM (CREAM, AND LESS THAN 0.5% OF GELLAN GUM), GARLIC, SALT, WHITE PEPPER, FOCACCIA STUFFING, (FLOUR (UNBLEACHED HARD RED WHEAT FLOUR, MALTED BARLEY FLOUR), WATER, SALT, YEAST (YEAST, SORBITAN MONOSTEARATE), BLENDED OLIVE OIL, ROSEMARY), CHICKEN BROTH (CONTAINS LESS THAN 1% OF THE FOLLOWING: SALT, DEXTROSE, CHICKEN FAT, MONOSODIUM GLUTAMATE, HYDROLYZED WHEAT GLUTEN, NATURAL FLAVORS, AUTOLYZED YEAST EXTRACT, CARROT JUICE CONCENTRATE, MONO AND DIGLYCERIDES, XANTHAN GUM, ONION JUICE CONCENTRATE), CELERY, ONIONS, BUTTER (CREAM, NATURAL FLAVORING), LIQUID EGG (WHOLE EGGS, CITRIC ACID), BACON (CURED WITH WATER, SAFT, SODIUM NITRITE, SEA SALT, POTASSIUM CHLORIDE, SUGAR, BROWN SUGAR, DEXTROSE, SODIUM DIACETATE, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM ASCORBATE, SMOKE FLAVORING, FLAVORING), THYME, PARSLEY, GARLIC), TURKEY (TURKEY BREAST, TURKEY BROTH AND 2% OR LESS OF SEA SALT, SUGAR, WATER, CANOLA OIL), GRAVY (FLOUR (UNBLEACHED HARD WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CHICKEN BASE, (CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, SALT, SUGAR, CHICKEN FAT, HYDROLYZED WHEAT, CORN, AND SOY PROTEINS, WHEY, MALTODEXTRIN, 2% OR LESS OF ONION POWDER, HYDROGENATED COTTONSEED OIL, DISODIUM INOSINATE AND DISODIUM GUANYLATE, COR

Big Y, other deli, serving 113 GRM, package 20 oz/566 g. Ingredients as printed on the label.

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