Prep
30 min
Cook
15 MIN
Calories
240
Ingredients
6 slices
OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
1/2 cup
brewed MAXWELL HOUSE Coffee
1/8 tsp
black pepper
1 tbsp
butter, softened
2 cups
Brussels sprouts
2- 1/2 cups
chopped OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast
1-1/2 cups
cubed cooked sweet potatoes (1 inch pieces)
1/4 cup
chopped pecans
Instructions
Step 1
Cook bacon in small skillet over medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels.
Step 2
Add gravy, coffee and pepper to bacon drippings in skillet; cook 4 to 5 min. or until slightly thickened, stirring frequently. Remove skillet from heat. Cover to keep gravy warm.
Step 3
Melt butter in large skillet over medium heat. Add Brussels sprouts; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add turkey, potatoes, nuts and bacon; stir. Cook 5 min. or until heated through, stirring frequently.
Step 4
Serve turkey mixture topped with the coffee gravy.