INGREDIENTS
The Stuffing:
1 cup instant stuffing
1/4 cup salted butter
1/4 cup water
2 eggs yolks mixed together
The Green Bean Caserole
1 cup chopped green beans
1/2 cup cream of bacon soup
1/4 cup fried onions can use French’s
The Sweet Potato Mash:
1 large sweet potato peeled and cut into 1 inch cubes
1/4 cup salted butter
The Turkey:
Roasted turkey breast
1 pkg instand brown gravy mix
INSTRUCTIONS
For the stuffing taco shells:
Combine the butter and water in a saucepan or pot and bring to a boil. Turn off the heat and stir in the instant stuffing mixture.
When the stuffing has cooled, add the scrambled eggs and combine. Separate the stuffing into 2 parts. Flatten each part into a flat circular shape like a pancake.
Fry each stuffing pancake on a medium high pan for about 2 minutes each side. Take off the pancakes, and place in a taco holder to form a shell.
For the green bean caserole:
Boil the green beans in a pot. When the water starts to boil, turn off the heat and drain the pot.
Add the cream of bacon soup, and crispy onions to the green beans and mix well. Season with salt and pepper.
The sweet potato mash:
Bring a medium pot of salted water to a boil. Add the potatoes and cook for about 11 minutes. Drain the potatoes and put back in the pot.
Add ¼ cup of butter to the pot and mix and mash well until all the butter has melted. Season with salt and pepper.
The Gravy
Combine the gravy mixture with water in a pot. Follow instructions to achieve a thick brown gravy.
Assembly
Start with the sweet potato mash at the base of the taco shell. Add the green beans on top and add more crispy onions, if you like. Add the roasted turkey. Cover in gravy. Grab some napkins and dig in!