Give leftover turkey new life with these delicious stuffed potatoes.
A drizzle of homemade honey-mustard dressing soaks into the hot potatoes, adding tons of flavor.
Line a large rimmed baking sheet with foil.
Prick sweet potatoes in 3 to 4 spots with a fork.
Rub with 1 tablespoon oil and place on the prepared baking sheet.
Roast on the lower rack until tender, 35 to 45 minutes.
After the first 20 minutes, toss kale with 1 tablespoon oil in a large bowl.
Spread in an even layer on another large rimmed baking sheet.
Roast the kale on the upper rack, stirring once, for 10 minutes.
Push the kale to one side and add cranberries and turkey to the other side of the pan.
Whisk the remaining 2 tablespoons oil, honey mustard, shallot, salt and pepper in the bowl.
Add the kale, cranberries and turkey and toss to combine.
Pinch the ends to expose the flesh.
Serve topped with the turkey mixture and pepitas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
