A delicious way to use up that leftover turkey. The recipe calls for ground, but you could use diced cooked turkey meat instead.
Find Gochujang paste and bulgogi sauce at Superstore or H-Mart.” –chef Levi Biddlecombe, Backstairs Burger.
| 1 sm | sweet potato, peeled and diced |
| 2 | russet potatoes peeled, diced and rinsed |
| 1 T | canola oil |
| 1 t | sesame oil |
| salt to taste | |
| 1 lb | ground turkey |
| ½ | red pepper, diced |
| 1 med | onion, diced |
| 1 c | shaved cabbage |
| juice of 1 orange | |
| 1 T | Gochujang paste |
| ½ c | bulgogi sauce |
| 2 t | black pepper |
| salt to taste | |
| 2 c | shredded mozzarella |
Garnish:
| black sesame seeds | |
| sliced green onion |
Toss your sweet potato together with the russet potato, canola oil, sesame oil and salt and put in the air fryer for 12 minutes at 400ºF.
While the potato mixture cooks, fry your ground turkey 80 per cent of the way. Add your pepper, onion, cabbage, orange juice and Gochujang and cook over medium heat until the vegetables are soft, the Gochujang is evenly incorporated, and most of the liquid has evaporated. Finish with the bulgogi sauce and salt and pepper to your taste, mix through gently.
Place your cooked potatoes in the bottom of a casserole dish, evenly spread turkey vegetable mixture on top of the potatoes and cover with the cheese.
Bake at 400ºF for 12-15 min or until cheese is slightly browned.
Remove from the oven and sprinkle black sesame and green onions on top.
To serve: scoop desired portion onto a plate and enjoy.
Serves 4-6.
