Turkey Parsnip Ponyshoe
One of Springfield’s claim to fame is the infamous horseshoe sandwich. Picture a slice of Texas Toast, topped with a hamburger patty, fries, and smothered in cheese sauce. When done right, this can be delicious, but it can also exceed over 1,000 calories or more depending on how it’s prepared. OUCH! You can can make it a smaller portion and call it a ponyshoe, OR you can give this awesome creation a try thrown together by Heidi.
- Total Time: 50 minutes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Yield: 4 servings
- 4 slices of whole wheat bread
- 1 lb ground turkey (thawed)
- 1 16 oz package parsnips
- 1 16 oz package baby carrots
- 1 bag shredded mozzarella cheese
- 3 T olive oil
- 1/2 t salt
- 1/2 t pepper
- 1 t garlic powder
- Cut the ends off of the parsnips and peel them.
- Cut the parsnips into shoestring fries.
- Add parsnip fries and baby carrots to a large bowl.
- Add olive oil, salt, pepper, and garlic powder to bowl.
- Toss the fries and carrots until thoroughly coated.
- Line a cookie sheet with foil and spread the fries and carrots evenly on the cookie sheet.
- Cook fries in a 400 degree oven for 20 minutes or until parsnips are soft.
- While fries are cooking, cut the package off the turkey.
- Divide the turkey into 7 equal parts.
- Form into patties and cook on medium heat.
- While the turkey is cooking, toast the bread.
- When all components are done, construct your ponyshoe.
- Bread on bottom.
- 1-2 turkey patties on top of bread.
- 1 generous scoop of parsnips and carrots on top of turkey.
- Sprinkle with mozzarella cheese
- You may need to melt the cheese for 30 seconds in the microwave if your parsnips and carrots have already cooled a bit.
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