Southwestern Turkey Casserole
User Reviews
4.8
16 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
10
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Calories
455 kcal
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Course
Main Course
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Cuisine
American
Southwestern Turkey Casserole
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Use leftover turkey from Thanksgiving and completely transform it with this Southwestern turkey casserole. With fire-roasted chiles, two kinds of cheese in a creamy Southwest sauce with corkscrew pasta, these are the leftovers you want.
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Ingredients
FOR THE TURKEY CASSEROLE
- 4 tablespoons butter
- 1 large onion chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon dried mustard
- ¼ teaspoon white pepper (can use black pepper too)
- ½ teaspoon kosher salt
- pinch cayenne pepper optional
- 3 tablespoons flour
- 3 cups chicken broth low sodium; or turkey stock
- ½ cup milk or half and half
- 2 bell pepper peeled, seeded and chopped, roasted
- 1 cup fire roasted chiles (I used Hatch chiles) peeled, seeded and chopped
- 1 ounce can diced tomatoes drained, petite
- 3 cups turkey meat diced (can also substitute chicken or ham, leftover cooked
- 1 ½ cups cheddar cheese divided, grated
- 1 cups Colby jack cheese grated (can use monterey jack, colby jack or pepper jack
- ½ cup cilantro chopped
- 1 pound fusilli pasta cooked to al dente. (can also use elbow, penne or other short tubular pasta)
FOR THE BREADCRUMBS:
- 2 lices sourdough bread or other sturdy bread
- 1 tablespoon butter
- ? cup cilantro
Instructions
MAKE THE TURKEY CASSEROLE
- Preheat the oven to 350°. Spray a large casserole dish (lasagna pan sized or two smaller casseroles 8x10) with vegetable spray and set aside.
- In a large saucepan, melt the butter over medium high heat. Add the chopped onions and cook for 3-5 minutes or until tender and translucent. Add the cumin, chili powder, mustard powder, kosher salt, white pepper and cayenne (if using). Stir well to combine. Sprinkle the flour over the spice blend and stir constantly for one minute until the paste is thick, bubbly and aromatic.
- Whisk in the chicken broth a little at a time until the sauce is smooth and creamy. Whisk in the half and half and bring the sauce to a simmer. Cook for one minute stirring constantly. Remove from heat.
- Add the chopped bell peppers, chiles, tomatoes, chopped cooked turkey and cilantro to the sauce and stir well to combine.
- Cook the pasta in a large stock pot according to package directions until it reaches al dente. Drain the pasta well and return it to the stock pot. Pour the turkey mixture over the pasta and toss to combine.
- Stir in one cup of the cheddar cheese and the Colby Jack cheese and pour the turkey casserole blend into the prepared baking dishes.
MAKE THE BUTTERED BREADCRUMBS
- Remove crusts from bread and transfer to a mini prep food processor. Add the butter and cilantro and pulse until breadcrumbs are finely chopped.
BAKE THE CASSEROLE:
- Sprinkle the breadcrumbs over the casserole and bake for 20 minutes or until warmed and bubbly. Serve.
Notes
- Leftovers keep for 3-5 days, covered in the refrigerator.
Nutrition Information
Show Details
Calories
455kcal
(23%)
Carbohydrates
47g
(16%)
Protein
24g
(48%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
68mg
(23%)
Sodium
605mg
(25%)
Potassium
339mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
775IU
(16%)
Vitamin C
5mg
(6%)
Calcium
257mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 68mg | 23% |
| Sodium | 605mg | 25% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 257mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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