Happy Thanksgiving!

Dear Cooks,

Just in time for Thanksgiving, Rachael Ray’s latest book—her most comprehensive one yet, with full-color photographs—is full of great, easy menu ideas for the holiday, such as the Turkey Sweet Potato Shepherd’s Pie shown below, as well as simple meals you can whip up with all those yummy leftovers. It’s the book that all her fans have been waiting for—and the one to convert new ones to her signature 30-minute cooking style. In this ultimate collection, Rachael introduces all-new 30-minute meals, vegetarian dinners, suppers for one, holiday menus, kosher meals, quick snacks for game night, easy hors d’oeuvres—and so much more. Whether you’re serving up a Mother’s Day buffet, an Oscar party menu, burgers for your pals, or a 30-minute dinner for yourself or your loved ones, it’s never been easier to get in and out of the kitchen in record time and with tasty results. A perfect gift for a recent grad, newlyweds, or a time-pressed friend, Rachael Ray’s Big Orange Book has something for everyone and will make weeknight cooking on the fly and entertaining totally stress-free.

Turkey Sweet Potato Shepherd’s Pie

Serves 4

• 2 tablespoons EVOO (extra-virgin olive oil)
  
• 2 pounds ground turkey or chopped leftover turkey
  
• Salt and pepper
  
• 2 teaspoons poultry seasoning
  
• 2½ pounds sweet potatoes, peeled and cubed
  
• 1 onion, peeled
  
• 2 carrots, peeled
  
• 4 celery stalks from the heart, chopped
  
• 4 tablespoons (½ stick) butter
  
• 2 tablespoons all-purpose flour
  
• 2 cups turkey or chicken stock
  
• A few dashes of Worcestershire sauce
  
• 1 (10-ounce) box frozen peas
  
• 1 very ripe banana, sliced
  
• A few dashes of hot sauce
  
• 2 cups shredded sharp yellow cheddar cheese
  

Preheat the oven to 425°F.

In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat. Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning. Place the sweet potatoes in a pot with water to cover. Cover the pot, bring to a boil, then salt the water and cook the potatoes for 15 minutes, or until tender.

Grate the onion and carrots directly into the skillet with the turkey. Add the celery, stir, and cook for 5 minutes. While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened, then add to the turkey mixture. Stir in the peas into the turkey mixture and turn off the heat.

Drain the potatoes and return the hot pot to the heat. Add the remaining 2 tablespoons of butter and melt over medium heat. Add the banana and potatoes to the pot and season with salt, pepper, and hot sauce. Mash the potatoes and banana to combine, and adjust the seasoning.

Spoon the potatoes onto the meat, and cover the potatoes with the cheese. Bake uncovered for 5 minutes to melt the cheese.

Happy Cooking!

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