Ingredients

Serves 4

　　2 tablespoons EVOO (extra-virgin olive oil)

　　2 pounds ground turkey or chopped leftover turkey

　　Salt and pepper

　　2 teaspoons poultry seasoning

　　2 1/2 pounds sweet potatoes, peeled and cubed

　　1 onion, peeled

　　2 carrots, peeled

　　4 celery stalks from the heart, chopped

　　4 tablespoons (1/2 stick) butter

　　2 tablespoons all-purpose flour

　　2 cups turkey or chicken stock

　　A few dashes of Worcestershire sauce

　　1 (10-ounce) box frozen peas

　　1 very ripe banana, sliced

　　A few dashes of hot sauce

　　2 cups shredded sharp yellow cheddar cheese

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat. Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning. Place the sweet potatoes in a pot with water to cover. Cover the pot, bring to a boil, then salt the water and cook the potatoes for 15 minutes, or until tender.

　　

Step 3

Grate the onion and carrots directly into the skillet with the turkey. Add the celery, stir, and cook for 5 minutes. While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened, then add to the turkey mixture. Stir in the peas into the turkey mixture and turn off the heat.

　　

Step 4

Drain the potatoes and return the hot pot to the heat. Add the remaining 2 tablespoons of butter and melt over medium heat. Add the banana and potatoes to the pot and season with salt, pepper, and hot sauce. Mash the potatoes and banana to combine, and adjust the seasoning.

　　

Step 5

Spoon the potatoes onto the meat, and cover the potatoes with the cheese. Bake uncovered for 5 minutes to melt the cheese.

　　

Nutrition Per Serving

Per serving: 1260.0 calories

　　790.0 calories from fat

　　88.0g total fat

　　35.0g saturated fat

　　360.0mg cholesterol

　　1830.0mg sodium

　　41.0g total carbs

　　8.0g dietary fiber

　　7.0g sugars

　　81.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Reprinted with permission from Rachael Ray's Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More! by Rachael Ray. Copyright © 2008 by Rachael Ray. Published by Crown Publishing Group. All Rights Reserved.Racheal Ray is a best-selling author and the host of Food Network's popular 30-Minute Meals and Tasty Travels as well as her daytime syndicated show, Rachael Ray. She is also the founder of Yum-o!, a charitable foundation dedicated to helping parents and children develop a healthy relationship with food. This is her fourteenth cookbook.