Recipe

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• 2 (10 oz) bags mixed vegetables
• 3 lbs ground turkey
• 2 large onions, chopped
• 3 (12 oz) jars beef gravy ( i use fat-free)
• 2 tsp salt, divided
• 1 tsp rubbed sage
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 tsp pepper
• 5 1/3 cups instant potato flakes
• 2 cups nonfat milk
• 6 tbsp margarine or 6 tbsp butter
• 5 1/3 cups water

• 1 In a 3 quart pan, cook turkey and onion over medium heat until meat is no longer pink; drain.
• 2 Stir in the mixed vegetables, gravy, 1 teaspoon salt, sage, thyme, rosemary and pepper.
• 3 Transfer to 8 x8 pans coated with nonstick cooking spray.
• 4 Prepare the instant potatoes with water, milk, butter and remaining salt.
• 5 Spread over meat mixture.
• 6 Store in the refrigerator for no longer than one day (or freeze).
• 7 To freeze it: cool completely and place each pan in it's own labeled 1 gallon freezer bag. Freeze.
• 8 If frozen, thaw pan overnight in refrigerator.
• 9 Bake, uncovered, at 375° for 40 minutes or until heated through.