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Preheat oven to 375°F. In a 4-quart Dutch oven cook potatoes and garlic, covered, 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 Parmesan cheese. Cover and keep warm.
Meanwhile, in a large skillet, cook carrots, onion and bell pepper in hot oil over medium heat until vegetables are tender, stirring occasionally. Stir in turkey, condensed soup, beans, cranberries, water, Worcestershire sauce, sage, mustard and black pepper; heat through.
Transfer turkey mixture to a 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.