Food on the Table: Celebrate St. Patty's Day with a Little Irish Luck and Lots of Traditions

1 teaspoon poultry seasoning

1/2 cup chicken stock

1 tablespoon all-purpose flour

1 tablespoon Worcestershire sauce

1 1/3 cup herb-seasoned stuffing mix

1 1/2 cup frozen mixed vegetables

1/2 teaspoon ground nutmeg or paprika, optional for topping

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan. Place the sweet potato, russet potato, and carrot in large pot. Add enough water to cover the vegetables. Placepot over medium heat and bring to a boil. Cook until tender enough to pierce with a fork, 8 to 10 minutes; drain.

Place the drained potato and carrot mixture in a large mixing bowl; mash lightly. Add the 1/2 cup milk and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.

Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk together the remaining milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce.

Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the mixed vegetables atop the stuffing mix. Season with salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg or paprika to add color.

Bake in preheated oven until top is slightly browned, about 20-30 minutes. Allow to rest 5 minutes before serving

Chef Heather Hunsaker attended and graduated from Le Cordon Bleu College of Culinary Arts, but has been developing family friendly meals since she was nine years old in her mother’s kitchen. She is an avid crockpotter and knows how to get food on the table in a pinch. She currently serves as a writer and recipe developer for meal planning site www.foodonthetable.com.