“Without the potato, the balance of European power might never tilted north”. (Michael Pollan)
Turkey Potato Casserole is very personal, everyone makes theirs differently. I make my Turkey Potato Casserole with shredded potato.
Turkey Potato Casserole
- 1 large onion
- 1 1/2 pound lean ground turkey
- 6 medium russet potatoes
- Salt and pepper to taste
- 1/2 cup sour cream
- 3 eggs
- 3 Tbsp water
- 1 cup cheddar cheese shredded
- Preheat oven to 375 degrees F.
- Dice onion as finely as you can.
- Mix together ground turkey with onion, add salt ant pepper to taste.
- Place the turkey mix in an even layer on the bottom of a 9x13 inches baking dish.
- Peel and shred potatoes.
- Spread the shredded potatoes evenly over turkey.
- In a small bowl, whisk together sour cream, eggs and water. Add 1/2 tsp of salt.
- Evenly pour the egg mixture over casserole and sprinkle with cheddar cheese.
- Bake uncovered for 55 minutes, or until a knife inserted near the center comes out clean.
- Serve it hot with sour cream and cilantro.
Turkey and Cheese Quiche, this french recipe originally comes with tuna. Since my kids don’t like tuna, I substituted it with turkey; but if you don’t have either of those, you can make it with chicken. Combination of cheese, eggs and sour cream always turns out tasty.
Turkey and Cheese Quiche
- 1 sheet all butter puff pastry
- 350 g Natural white turkey breast in water (drain)
- 2 Tbsp mayonnaise
- 2 tsp mustard
- 100 ml sour cream
- 200 g cheddar cheese shredded
- Salt and pepper to taste to taste
- Preheat oven to 375 degrees F.
- Lay the puff pastry out on a baking sheet. Prick all over with fork.
- Pop in the oven for 10-12 minutes. Remove the pastry from the oven, pressing the center down with a fork, as it will have puffed up a bit.
- Meanwhile, using a fork mix turkey meat with mayonnaise. Season with salt and pepper.
- Spread the mustard across center.
- Spoon the turkey mix on top.
- Combine eggs with sour cream and mix together. Season with salt and pepper.
- Pour over turkey.
- Sprinkle with cheese.
- Bake for 30 minutes or until quiche is golden brown.
My family always looks forward to have Turkey Lasagna after Thanksgiving. If you don’t have leftover turkey, you can use chicken instead.
Creamy Broccoli Lasagna with White Sauce
- 9 lasagna noodles uncooked
- 3 cups broccoli florets
- 1 cup cottage cheese divided
- 1/4 cup Parmesan cheese grated
- 3 cups fully cooked turkey sliced extra thin
- 3 Tbsp butter
- 1 shallot chopped
- 2 cloves garlic minced
- 3 Tbsp all purpose flour
- 2 cup milk 2%
- 1 cup heavy whipping cream
- 1/3 cup white wine
- 3 cup mozzarella cheese grated
- 1/2 tsp pepper ground black
- 1 tsp salt
- Prepare pasta according to package direction. Drain and rinse with cold water.
- Preheat oven to 350 degrees F.
- Melt butter in a large saucepan, add onion and garlic, cook until tender, stirring frequently.
- Stir in the salt, pepper and flour, simmer until you see bubbles. Mix in the milk and cream and bring it to a boil, stirring constantly. Reduce heat to a simmer and simmer for 1 minute.
- Stir in mozzarella cheese, black pepper and white wine.
- Remove saucepan from the heat and set aside.
- Spread a generous 2 spoonful of cheese sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles.
- Follow with a layer of sliced turkey, broccoli, cottage cheese and more sauce and repeat to make another layer.
- On top of the last noodle layer, cover with remaining of the sauce.
- Sprinkle with parmesan cheese.
- Bake covered for 45 minutes. Remove foil and bake an additional 10 minutes.