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Turkey, Mushroom and Corn Mexican Casserole

Turkey, Mushroom and Corn Mexican Casserole
Prep Time
15 min
Cook Time
45 min
Yields
4 - 6 servings

A great post-holiday recipe that allows you to use up leftover turkey in delicious Mexican style!

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ingredients

Sauce

3
medium poblano peppers, seeded and stemmed, chopped
1
cup chicken stock
2
cloves garlic, chopped
1
small onion, chopped
small handful fresh cilantro leaves, plus a few leaves for garnishing
salt and freshly ground black pepper
3
Tbsp butter
2
Tbsp flour
1
cup milk
½
cup heavy cream or Mexican crema

Casserole

2
Tbsp extra virgin olive oil
3
Tbsp butter
12
oz button or cremini mushrooms, sliced
2
cups fresh (about 4 ears) or frozen defrosted corn kernels
2
shallots or 1 small red onion, chopped
4
- 5 cups cooked turkey meat, chopped
1
cup chicken stock
6 8-inch
flour tortillas
2 ½
cups Monterey Jack or Cheddar cheese, shredded
1 ½
cups Manchego cheese, shredded
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directions

Step 1

In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then purée.

Step 2

In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano purée and simmer to thicken and cook the sauce, 20 to 25 minutes.

Step 3

Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes.

Step 4

Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.

Step 5

Char the tortillas over an open flame on a gas burner, or in dry skillet.

Step 6

Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400ºF from room temperature until heated through and brown and bubbly.

Step 7

Cook’s Note: To roast turkey breasts when it’s not Thanksgiving time, preheat the oven to 325ºF. Rub the skin of the whole turkey breast with butter or oil, sprinkle with salt and pepper and cook until temperature reads 165ºF on thermometer (1 hour for boneless and 75 to 90 minutes for bone-in). Let rest covered with foil.

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