Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

45 mins
25 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. In a 4-quart Dutch oven cook potatoes, covered, and garlic in enough boiling, lightly salted water to cover for 20 to 25 minutes or until potatoes are tender; drain. Using a potato masher, a ricer, or an electric mixer on low speed, mash potatoes and garlic. Gradually beat in milk and salt to make potatoes light and fluffy. Stir in cheese. Cover and keep warm.

  • Meanwhile, in a large skillet cook carrots, onion, and sweet pepper in hot oil over medium heat until vegetables are tender, stirring occasionally. Stir in turkey, soup, beans, cranberries, the water, Worcestershire sauce, sage, mustard, and black pepper; heat through.

  • Transfer turkey mixture to an ungreased 3-quart rectangular baking dish. Pipe or spoon mashed potato mixture in 10 to 12 mounds on top of turkey mixture. Bake, uncovered, for 25 to 30 minutes or until heated through.


If you don't have leftover turkey or chicken, remove and discard the skin and bones from a purchased roasted chicken. Chop or shred the chicken meat.


For a lighter recipe, use reduced-fat soup.

Nutrition Facts

335 calories; fat 10g; cholesterol 36mg; saturated fat 3g; carbohydrates 43g; mono fat 4g; poly fat 2g; insoluble fiber 5g; sugars 12g; protein 19g; vitamin a 130.2IU; vitamin c 40.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4.1mg; vitamin b6 0.7mg; folate 40.3mcg; vitamin b12 0.2mcg; sodium 719mg; potassium 913mg; calcium 141.4mg; iron 3.2mg.