Best Smoked Turkey Casserole Recipes

SMOKED TURKEY CASSEROLE

Steps:

• Cook pasta in boiling salted water until al dente. Drain, do not rinse set aside.
• Saute garlic, onions, green onions and celery in olive oil until limp but not browned about 5 minutes.
• Add mushrooms, cook until liquid has evaporated.
• Add wine to deglaze the pan.
• Add frozen peas, seasoning, parsley, red pepper, salt & pepper. Cook an additional 2 minutes.
• Add turkey and pasta, cook until heated through. Adjust seasoning.
• Drizzle high quality olive oil over dish to taste before serving. (Or leave it out if you do not want the extra fat/calories).

SMOKED TURKEY AND WHITE BEAN CASSEROLE WITH HERBED CRUMB TOPPING RECIPE

Steps:

• Using a sharp knife, score the turkey pieces about 1/4-inch deep in several places. Place the turkey in a large soup pot or stockpot and add the chicken broth, Essence, cayenne pepper and bay leaves. Add 2 cups of water and bring to a boil. Reduce the heat to a simmer and cook the turkey, covered, until falling-from-the-bones tender, 2 1/2 to 3 hours. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin and bones. Tear the meat into bite-size pieces and set aside. Reserve stock separately. In a large Dutch oven, heat the oil until hot. Add the onions, celery, and bell pepper and cook, stirring, until vegetables are softened, 4 to 6 minutes. Add the garlic and 2 teaspoons of the thyme and cook for 1 minute. Add the beans and 6 cups of the reserved stock (add water if necessary to bring the volume up to 6 cups) and return to a boil. Reduce the heat to a simmer and cook, partially covered, until the beans are tender but still firm enough to hold their shape, about 1 1/2 hours. The beans should be moist but not soupy. (If the beans are too soupy by the time they are tender, strain the beans and return the cooking liquid to the fire until reduced to a thick sauce consistency. Return the reduced cooking liquid to the beans.) Stir the reserved turkey meat into the beans and season with salt and pepper, to taste. Transfer to a large ovenproof casserole dish. Preheat the oven to 375 degrees F. In a small bowl combine the remaining thyme, bread crumbs, Parmesan, parsley, chives, and basil. Add the remaining 1/4 cup of olive oil and stir with a fork until well blended. Season with salt and pepper. Sprinkle the herb-bread crumb mixture evenly over the beans. Bake for 25 to 30 minutes, or until the topping is golden brown and the beans are bubbly around the edges