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Friday, November 27, 2009

Turkey Tex-Mex Casserole

Now is when everyone tells you how to use the leftover turkey. I saw this one cooked on television this morning. Well, it's right up my alley---mushrooms, cheese, turkey, cheese, tomatoes, cheese.......you get the message. Don't let the length of this post scare you; it looked easy!

6 tablespoons butter
1 pound button mushrooms, wiped clean, stems trimmed and quartered
3/4 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
2 1/2 cups turkey stock or canned, low sodium chicken broth
12 cups tortilla chips
3 to 3 1/2 cups diced roast turkey
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed and finely chopped (optional)
8 ounces Pepper Jack cheese, grated
8 ounces Cheddar cheese, grated
4 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne
1 cup drained and chopped canned tomatoes
One 4-ounce can diced green chilies, drained

Cooking Directions
Preheat the oven to 350°F.
Heat the butter in a skillet over high heat until foamy.
Add the mushrooms, ¼ teaspoon of salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until mushrooms are golden brown and all liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping the skillet to release any bits stuck to the bottom of the pan.
Cook until the mixture begins to thicken. Add 1 ½ cups of the turkey broth, stir, and cook until thick and flavorful, about 10 minutes. Remove from the heat. Place the tortillas in the bottom of a glass 9 x 13-inch casserole and crush with your hands so that the tortillas form a thin layer on the bottom of the dish. Pour the remaining 1 cup of the turkey broth over the tortillas and allow them to soak up the liquid.
Scatter the turkey pieces over the top of the tortilla layer. Spread the chopped onions, bell peppers, and the minced jalapenos evenly over the turkey. Top with half of the grated cheeses.
Sprinkle with the chili powder, cumin, remaining ½ teaspoon salt, and the cayenne . Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chilies.
Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through.
(Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.)