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Roaring Fork Southwestern Turkey Casserole

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

Heat half the butter in a heavy cast-iron pot or Dutch oven. Sauté turkey, onion, carrot and potatoes until vegetables are just tender. Add corn, garlic and roasted poblano. Sauté 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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