Southwestern Turkey Casserole
Source of Recipe
www.razzledazzlerecipes (from Roaring Fork)
List of Ingredients
1/2 C. unsalted butter
4 C. raw turkey breast, cut into small chunks
1/2 C. onion, diced
1/4 C. carrot, diced
1/4 C. celery, diced
1 C. russet potatoes, diced and blanched
1/2 C. corn kernels
3 T. garlic, minced
1/4 C. poblano chile, roasted, peeled, seeded and chopped
2 C. chicken broth
1/4 C. flour
2 T. cumin seeds, toasted
1/2 C. cilantro leaves, chopped
kosher salt and cracked black pepper to taste Recipe
Heat half the butter in a heavy cast-iron pot or Dutch oven. Saut� turkey, onion, carrot and potatoes until vegetables are just tender. Add corn, garlic and roasted poblano. Saut� briefly and add chicken broth.
Heat the rest of the butter in a skillet and stir in the flour to form a thick roux. Add the roux to the casserole a little at a time until the desired thickness is achieved. Flavor with toasted cumin and cilantro and season with salt and pepper. Serve hot with biscuits.
Makes 4 servings.
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