Turkey, Potato, and Onion Casserole recipe

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Ingredients

2 ½ pounds russet potatoes, peeled and cut into 1/4-inch slices
salt to taste
2 cups diced cooked turkey
1 tablespoon extra-virgin olive oil
1 medium onion, sliced horizontally
¼ cup unsalted butter
3 tablespoons all-purpose flour
1 ⅔ cups turkey stock
1 ½ cups grated Parmigiano-Reggiano cheese
1 cup sour cream
¼ teaspoon ground black pepper, or to taste
½ cup bread crumbs
2 tablespoons chopped fresh parsley, or to taste

Nutrition Info

273.2 calories
carbohydrate: 24 g
cholesterol: 45.4 mg
fat: 13.5 g
fiber: 1.7 g
protein: 14.4 g
saturatedFat: 7.3 g
servingSize: -
sodium: 324.2 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

  2. Place potatoes into a large pot and cover with lightly salted water, bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.

  3. Heat oil in a 10-inch skillet over medium heat. Add onion slices, cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.

  4. Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.

  5. Bake in the center rack of the preheated oven until bubbly, about 30 minutes.

  6. Garnish with parsley and serve warm.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal.

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