Tag Archives: casserole

Cheesy Turkey Veggie Casserole

turkey casserole 004

I developed this recipe tonight based on what I had in the fridge, pantry, garden and freezer.  Please feel free to adjust based on what you like, and you could certainly replace the ground turkey with ground chicken or beef, or leave it out to make a vegetarian casserole.

  • 3 Tbsp butter
  • 1 chopped onion
  • 3-4 small carrots, about 1 cup chopped
  • 1 1/2 cups sliced cremini mushrooms
  • 1 minced clove of garlic
  • leaves from 4-5 stems of fresh thyme, chopped finely
  • 4 sage leaves, chopped finely
  • 1 package (1.3 lbs) ground turkey
  • salt and pepper to taste
  • 4 Tbsp flour
  • ground nutmeg
  • 2 cups milk
  • 1/2 cup peas, fresh or frozen
  • 1 box elbow macaroni
  • 2 cups shredded cheddar cheese
  • 1 cup breadcrumbs
  • 1 Tbsp chopped fresh parsley

Bring a pot of water to a boil, and cook the elbow macaroni according to package directions.  Drain.  Melt the butter in a Dutch oven.  Cook the onion and carrots for about 10 minutes over medium heat.  Add the garlic, mushrooms and thyme, and cook until mushrooms have browned slightly.  Add the turkey and sage, and season with salt and pepper.  Brown the turkey, then sprinkle in the flour and cook, stirring, for a minute or two.  Slowly stir in the milk with a dash of nutmeg, and cook until thickened.  Turn off the heat, then stir in the peas and 1 cup of cheese until melted.  Add in the cooked macaroni, then top with remaining cheese, breadcrumbs and parsley.  Bake at 350° for 20 to 30 minutes, until bubbly and breadcrumbs are slightly browned.

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Leftover Turkey Dinner Casserole

We had so many leftovers from the other night’s Garlic Lime Roasted Turkey with Cornbread Chorizo Stuffing, I decided to turn it into a Shepherd’s Pie-type casserole. *I made this the day after, but didn’t get to post until today.*

This is more of an assembly than a recipe.  First, I layered the remaining stuffing in the bottom of a baking dish.  Next, I broke the remaining turkey into pieces and spread it out on top of the stuffing.  I covered it with a white sauce, but if I had made gravy I would have used that.  (The white sauce is easy to make: In a small saucepan, mix 2 Tbsp butter and 2 Tbsp flour.  Mix it and let it cook briefly, then add one cup milk.  Stir occasionally and allow to thicken over low heat.)  Finally, spread leftover mashed potatoes on the top of the casserole, dot with butter and sprinkle with paprika.  Bake at 350°F for 30-45 minutes until heated through.

Do you have any secrets to transform leftovers into a new delicious meal?

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Filed under Food, Living from Scratch, Recipes, Sustainable Living