Thanksgiving Loaded Smashed Potatoes

Ingredients

• 16 small DOLE^® Red Potatoes
• ¼ cup natural buttery spread with olive oil, melted
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 package (6 ounces) DOLE^® Baby Spinach
• ¼ cup finely chopped DOLE^® Carrots
• ¼ cup finely chopped DOLE^® Celery
• ¼ cup finely chopped DOLE^® Red Onion
• 2/3 cup fresh cranberries
• ¼ cup fresh orange juice
• 1 tablespoon honey
• 1 tablespoon orange zest
• 2 tablespoons all-purpose flour
• 1¼ cups unsalted chicken stock
• 1½ cups chopped skinless turkey breast
• Fresh thyme sprigs for garnish (optional)

Directions

1. Preheat oven to 475°F. Line a rimmed baking pan with parchment paper. Cover potatoes with water in a medium saucepot; heat to a boil over high heat and cook 15 minutes or until tender. Drain potatoes; transfer to prepared pan and gently smash with a potato masher to about ½-inch thick. Brush with 2 tablespoons buttery spread; sprinkle with ¼ teaspoon each salt and pepper. Roast potatoes 15 minutes or until edges start to brown. Add spinach, carrots, celery and onions to pan; toss. Roast 10 minutes or until potatoes are golden brown and crisp. Makes about 4 cups vegetables.
2. Pulse cranberries, orange juice, honey and orange zest in a blender until almost smooth. Makes about ½ cup.
3. Whisk flour and remaining 2 tablespoons buttery spread in a small saucepan over medium heat; gradually whisk in stock and remaining ¼ teaspoon each salt and pepper. Cook 10 minutes or until slightly thickened, whisking constantly; stir in turkey and remove from heat. Makes about 2 cups.
4. Serve potatoes topped with turkey gravy and cranberry sauce garnished with fresh thyme sprigs, if desired.

Tips & tricks

Gluten free flour can be substituted for the all-purpose flour for a gluten free dish.

For a timesaver, skip step 2 and use leftover cranberry sauce.