Cornbread Topped Turkey and Green Chile Casserole

Oh what do you to with left over turkey? Freeze it- for easy meals later like this one I found on evilshannigans.com! This has my mouth watering! :)

For the filling:
4 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 – 4 ounce can diced green chilies
1/2 cup RoTel Tomatoes, drained
1/4 cup flour
1 cup chicken or turkey broth
2 Cups of Turkey chopped up
1 cup milk, 2% or higher
2 cups cooked shredded turkey or chicken
10 ounces shredded cheddar cheese, divided

For the cornbread topping:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 cup buttermilk
4 tablespoons butter, melted

Heat the oven to 350 F and spray a 9″ x 9″ casserole dish with non-stick cooking spray.

In a medium pan over medium heat melt the butter until it foams. Add the chopped onions and cook until translucent, about five minutes. Add the garlic, cumin, chili powder, green chilies, and Rotel and cook until fragrant, about three minutes.

Reduce the heat to low, add the flour and cook until no dry flour remains and the flour becomes lightly golden, about five minutes. Add the turkey stock and stir to combine. Increase the heat to medium and bring to a simmer.

Once the mixture simmers add the milk and stir to combine. Stir in the turkey meat and cook until thoroughly heated. Remove from the heat and stir in 8 ounces of the shredded cheese. Set aside.

Next prepare the cornbread topping. In a medium bowl whisk together the flour, corn meal, baking powder, sugar, and salt until well combined. Form a well in the center of the dry ingredients and pour into it the beaten egg, buttermilk, and melted butter. Stir the mixture until the dry ingredients are moistened. Do not over-mix.

To assemble pour the turkey mixture into the prepared dish and spread evenly. Carefully pour the cornbread mixture over the top and spread evenly to the edges. Top with the remaining cheese and bake for 30 to 35 minutes, or until the cornbread is golden brown and the filling is bubbling. Cool for ten minutes before serving.

Cooking a Turkey

I thought I would share something that I learned! I always wondered if it was possible to cook a turkey in a crockpot but I had never tried it because of the size of a turkey- too big to fit in my largest crockpot. We bought a turkey breast which is essentially half a turkey and guess what it fit!!! So I figured I had nothing to loose but everything to gain if my experiment worked. It worked out so well- the turkey was moist and falling off the bones. It was delicious! So if you ever want to have turkey and you get a smaller turkey breast try cooking it in your crockpot- I promise you won't be disapointed!:)

I cooked it for about 8 hours on high because mine was still partially frozen- at first the lid wouldn't go all the way down but as the turkey heated up and it thawed the rest of the way- the lid was closed. I did baste it with butter but I don't know if you really need to-I did have quite a bit in the way of drippings when the turkey was done which I used to make the gravy- it was also delicious! :)

Try it!