Rachael Ray’s Leftover Tex-Mex Turkey Casserole Recipe

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Once Thanksgiving is over, we’re always left with an abundance of leftover turkey, which usually means turkey sandwiches for lunch for the next week. But this year, I’m determined to find some more creative solutions for our leftovers, and this one might be my new favorite!

Rachael Ray’s Leftover Tex-Mex Turkey Casserole Recipe:


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 tbsp. butter
  • 2 tbsp. flour
  • 1 cup milk
  • 1/2 cup heavy cream or Mexican cream
Casserole:
  • 2 tbsp. EVOO
  • 3 tbsp. 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:

Combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper in a blender or food processor and puree completely. In a pot over medium heat, melt the butter and whisk in the flour. Add milk and cream, then put the heat up a bit. Add the poblano puree and simmer for about 20 to 25 minutes until the sauce thickens.

Heat the EVOO in a large skillet over medium-high heat. Add the butter, then brown the mushrooms for about 10 minutes. Add the corn and shallots and cook for about 5 minutes more. Add the turkey and stock and heat completely through.

Char the tortillas over an open flame on a gas burner, or in dry skillet. Layer half of 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 from room temperature until heated through and bubbly, and enjoy!

Colleen Matthews
Raised in Fayetteville, Arkansas, Colleen grew up cheering on the Razorbacks, fishing with her dad, learning about southern hospitality from her mom, and enjoying the best of The Ozarks. When she's not writing, she's likely spoiling her black lab, playing pranks on her husband, chasing around her nieces and nephews, or rearranging her house.

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