Wednesday, July 6, 2022

Casserole Cassanova: Easy Cheesy Turkey and Stuffing Bake

Cheesy Turkey and Stuffing Bake

I appreciate finding ways to save a buck or two and this recipe is one that can deliver.  I came up with this on a basic night, where I didn't have a plan and let the available ingredients lead.  I ran across some ground turkey in the supemarket's frozen section for only $2 per l lb. roll.  With some other on hand ingredients, this dish became a quick hit and scored two thumbs up from my crew. 
Prep is easy and the reward of satisfied tummies puts my mind at ease and leaves more money for all the other skyrocketing prices.  Everyone, no matter what walk of life, likes to save money and this recipe fits the bill.  Check out your local grocers' frozen meats department sometime, you may be surprised what deals lie in wait.  
I recently gifted myself with another induction tool, equipped with a steamer and even a partial pressure cooker mode, serving the purposes including Wok, steamer, deep fry, light pressure, boil, decoction, hotpot, stir fry, the whole nine yards, it's put out by a company called Tiborang and comes in some pretty cool colors!  It has become a star in my kitchen already.  In case you were wondering, Decoction is the process of extracting essence, flavor and nutrients from herbs and such, usually by means of boiling and has been around for thousands of years in Chinese Culture.  You can check out the official website by scanning the QR code below, Love is definitely in the air with this welcome addition to your kitchen accessories lineup!

The following recipe is along the Southern Comforts line and I actually used this awesome pan for baking as well.  I would highly recommend covering the handle with foil to prevent any overt heat damage to its gorgeous paint job, by way of blistering or discoloration.  Additionally, the handle can be easily removed to eliminate that issue completely, especially if you use dual methods of cooking in one meal.


2 lb. ground turkey breakfast sausage
1 medium onion, small diced
2 cloves garlic, pressed or finely minced
3 oz. sliced pepperoni, julienned
3 c. herb stuffing
1 14 oz. can sliced carrots, drained
1 tsp. Mushroom Soy Sauce or to taste
1 pinch of red pepper flakes, optional
1/4 c. fresh parsley, rough chopped
1 1/2 c. chicken stock
2 c. shredded Colby and Monterey Jack cheese blend
Olive Oil for drizzling
SPST ( Salt and Pepper to Suit Taste)

Preheat oven to 375*F.
Starting with the pepperoni, render and brown over medium high heat, about 5 minutes.
Add the onion and garlic and cook until onions are transluecent and softened, about 7 minutes.
Add the turkey sausage and brown, about 8 minutes.
Once the turkey is browned and cooked through, drain of excess oil.
Once back in the pan, add chicken broth and bring up to a boil for several minutes.
Add mushroom soy and red pepper flakes and stir.
Add half of the herb stuffing and bring back up to a boil. 
Reduce heat to medium and continue to cook for about 5 minutes.
Fold in carrots and parsley and stir until evenly distributed.
The mixture will appear almost soupy, but this is fine, the stuffing will absorb the remaining moisture during baking.
Remove from heat and sprinkle the top of turkey mixture with the remaining stuffing cubes and then the cheese blend.
Bake in oven covered for about 20 to 25 minutes, give or take, until cheese is melted.
Remove top or covering from cooking vessel.
Turn on broiler to high and brown top for a fabulous finish.  
Let stand for 5 minutes before serving.
Makes about 10 servings.


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