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1
Preheat oven to 425 degrees F.
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2
In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat.
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3
Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.
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4
Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, add salt and cook 15 minutes until tender.
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5
Add onions, carrots and celery into the turkey.
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6
Stir, and cook for 5 minutes.
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7
While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat.
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8
Add flour to melted butter and whisk 1 minute.
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9
Whisk in stock and season with salt, pepper and Worcestershire.
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10
Cook a few minutes to thicken.
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11
Stir peas into meat and turn heat off.
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12
Drain potatoes and return pot to heat.
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13
Add remaining 2 tablespoons of butter and melt over medium heat.
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14
Peel and slice banana and add potatoes to the pot.
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15
Season the potatoes with salt and pepper and a few dashes hot sauce.
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16
Mash potatoes and banana to combine, adjust seasoning.
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17
Top the meat with the potatoes.
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18
Cover potatoes with cheese and place in the oven to melt cheese, about 5 minutes.
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19
For dessert, warm the apple and cranberry sauces in microwave or in a small pot over low heat and season with cinnamon and orange zest.
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20
Place a little cran-applesauce in the bottom of a sundae dish, top with 2 scoops ice cream, more sauce and whipped cream, garnish with chopped pecans.
