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.