Rachael's Leftover Tex-Mex Turkey Casserole | Food Network
You'll want to save some turkey for Rachael's spiced-up leftover casserole. Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download Subscribe to Food Network: https://foodtv.com/2WXIIWZ Get the recipe: http://www.foodnetwork.com/recipes/rachael-ray/turkey-mushroom-and-corn-mexican-casserole-recipe-2047776 Turkey, Mushroom and Corn Mexican Casserole Recipe courtesy of Rachael Ray Total: 1 hr Prep: 15 min Cook: 45 min Yield: 4 to 6 servings Level: Easy Ingredients Sauce: 3 medium poblano peppers, seeded and stemmed, chopped 1 cup chicken stock 2 cloves garlic, chopped 1 small onion, chopped A small handful fresh cilantro leaves, plus a few leaves for garnishing Salt and freshly ground black pepper 3 tablespoons butter 2 tablespoons flour 1 cup milk 1/2 cup heavy cream or Mexican crema Casserole: 2 tablespoons EVOO 3 tablespoons butter 12 ounces sliced button or crimini mushrooms 2 cups fresh (about 4 ears) or frozen and defrosted corn kernels 2 shallots or 1 small red onion, chopped 4 to 5 cups chopped cooked turkey meat 1 cup chicken stock Six 8-inch flour tortillas 2 1/2 cups shredded Monterey Jack or Cheddar 1 1/2 cups shredded Manchego cheese Directions For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes. For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through. Char the tortillas over an open flame on a gas burner, or in dry skillet. Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly. Cook's Note To roast turkey breasts when it's not Thanksgiving time, preheat the oven to 325 degrees F. Rub the skin of the whole turkey breast with butter or oil, sprinkle with salt and pepper and cook until temperature reads 165 degrees F on thermometer (1 hour for boneless and 75 to 90 minutes for bone-in). Let rest covered with foil. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtube Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/ Follow Food Network on Twitter: https://twitter.com/FoodNetwork Visit Food Network online: http://www.foodnetwork.com