Turkey and Fixings Stuffed Tater
Thanksgiving is such a delicious day! I get up a little later, watch Macy’s Thanksgiving Day Parade while eating a piece of Apple Cream Cheese Breakfast Braid, work on my contribution for our dinner and then head over to enjoy the day with family and friends. We eat, watch football {go Chargers!}, play cards and chat the day away. I wake up feeling a little more thankful and try to really soak in every second. Then Friday comes and I wake up feeling the pressure of Christmas. The gifts, cards to send in the mail, extra baking, parties, events and although I really do…LOVE Christmas…it isn’t as relaxing of a season for me. I am working hard on not putting as much pressure on myself, being a little more relaxed and trying harder to enjoy the moment.
This recipe can help with that, although I hesitate to even call today’s post a recipe. It is more of a REALLY great idea to use up those leftovers. At my house it always seems like we have everything but mashed potatoes left {probably because they are my favorite and I eat way too much}. For this “recipe” all you need to do is bake potatoes, hollow out the middle of said potato, and re-stuff with seasoned potato, gravy, stuffing and turkey…and more gravy {cause, why not?}. Bake for about 15 minutes longer and voila…Turkey and Fixings Stuffed Taters!
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Turkey and Fixings Stuffed Tater
Ingredients
- 4 Russet potatoes {baked}
- 1 cup leftover turkey gravy
- 1 1/2 cup leftover stuffing
- 2 cups leftover turkey {chopped or shredded}
Instructions
- Hollow out the middle of baked potatoes, making sure to leave enough to keep shape of potato.
- Take hollowed out potato and mash with salt and pepper to taste.
- Add 2-3 tablespoons of potato mixture to the bottom of each hollowed out potato and add 1-2 tablespoons of leftover gravy to the top.
- Mix leftover stuffing with leftover turkey. Fill rest of hollowed out potato with stuffing and turkey mixture and drizzle with additional gravy.
- Bake for 15 minutes in a 375 degree preheated oven and serve warm.
