I still have a lot of food, left over from Passover and we are attempting to eat it before, it is no longer safe to do so. It makes for an interesting dinner, a little bit of this and a lot of that. When we eat leftovers, I usually make something new, to give new meaning to the meal. Leftovers may be delicious but they are still reheated food.
With a few slices of corned beef, mashed potatoes and zucchini, I made a combo dish of Sweet Potatoes and Turkey with Shallots and Onions. I should have added some sliced apple or maybe cranberries. It needed a little sweetness and I prefer to go the natural way, so a fruit hopefully will fill the recipe need.
I haven’t been using my cast iron pans, recently which is a big mistake. They cook evenly and can go from stove to oven. Their only drawback is that the larger ones are heavy.
- 1 tablespoons olive oil
- 2 shallots, minced
- 1 medium onion, thinly sliced
- 1 cup cooked turkey chunks
- 1 medium sweet potato, peeled and cubed
- 1/2 cup organic low-sodium vegetable broth
- 1/2 teaspoon dried thyme
- 1 teaspoon dried sage
- ground black pepper, to taste
In a large cast iron pan or a skillet, add one tablespoon of olive oil. Cook onions and shallots until translucent. Remove from pan.
Microwave the sweet potato for 4 minutes or whatever your microwave needs to bake the potato. Of course, you can do this in the oven. In the skillet cook the chunks to lightly brown. Add to onion mixture.
Add the sweet potato, vegetable broth, thyme, black pepper, sage to onion mixture and return to pan. Cook for a few minutes until heated.