Recipe - Mashed Potatoes W Leftover Turkey And Ham (Turkey Mountain)

4 Russet potatoes (8 oz.);
peeled and cut into chunks
One half cup Lowfat buttermilk
1 teaspoon Nutmeg; freshly grated
One fourth teaspoon White pepper; freshly ground
One fourth teaspoon Sea salt
4 sl Cooked ham; (thin slices)
4 sl Cooked turkey; (thin slices)
Brown Onion Sauce

Boil the potatoes for 30 minutes, drain, and return to the pot over low
heat. Put a kitchen towel over the top of the pot and let them dry out.
(This will prevent a watery consistency in your final product.)

In a medium bowl, mash together the boiled potatoes, buttermilk, and
seasonings. Set aside and keep warm.

To assemble: Create an informal mold. Rub the ham around the inside of a
soup bowl to lubricate the surface. Layer the ham and turkey to cover the
inside of the bowl. Spoon in the hot potatoes, completely covering the meat
to about One fourth inch from the top of the rim, and smooth out the top. Invert
the bowl over the middle of a plate, and give it a couple of sharp shakes.
The potatoes should unmold in a meatcovered mound.

To serve: Make a depression in the center of each serving, pour on the warm
Brown Onion Sauce (see recipe) and garnish with the parsley.

Per serving: 791 Calories; 23g Fat (26% calories from fat); 74g Protein;
70g Carbohydrate; 187mg Cholesterol; 2112mg Sodium Food Exchanges: 4 1/2
Starch/Bread; 9 One half Lean Meat; 1 Fat

Serving Ideas : Serve with Brown Onion Sauce (see recipe)

Recipe by: Graham Kerr's Best

Posted to EATLF Digest by "Ellen C." ellen@elekta.com on Feb 4, 1998