Turkey Scaloppini in Cheddar-Bacon Sauce Recipe

• Heat the oven to 400°F (200°C).
• Cook potatoes in a large saucepan of boiling water, 15 minutes until fork tender, adding broccoli in last 2 minutes of cooking. Drain well. Return to pan; mash until desired consistency.
• Add soup, 1 cup (250 mL) of the cheese, eggs, mustard, thyme, salt, pepper (optional) and parsley (optional). Mix well; scrape into 3 qt (2.85 L) baking dish. Sprinkle with remaining cheese.
• Bake 40 minutes or until golden and slightly puffed.

Recipe tips

• Potatoes retain a great deal of heat. Let stand for 5 minutes before serving
• You can use a generous pinch of dried thyme instead of fresh, if you don’t have fresh on hand.
• To make-ahead, follow first 3 steps as directed, cover and refrigerate for up to a day. Uncover and bake as directed, adding 5 to 10 minutes to cooking time.