Cheesy Wild Turkey Curry Casserole

June 19, 2017

It is turkey season again,  I have a great recipe for  a casserole, the question is what to do with leftover turkey or what to do with the legs and thighs of the turkey. You can use domestic turkey or chicken, but who would want to?

By: Kath Troubridge

2 Cups Cooked Turkey, chopped. (See note below for chopped turkey)
2 cups cauliflower florets cut into bite size pieces
1 (10 oz. can) cream of chicken soup, undiluted
1 cup shredded cheddar cheese
½ cup milk
3 tsp. of curry powder (Depending on the strength of your curry adjust accordingly)
½ tsp. ground black pepper
½ tsp. garlic powder
1/8 tsp. ground red pepper or pepper flakes (optional)
½ cup fine dry breadcrumbs
2 tablespoons butter or margarine melted

Combine all ingredients except the breadcrumbs and butter.
Spoon into a lightly greased 11 x 7 inch baking dish.
Bake at 350 degrees for 30 minutes or until hot and bubbly.
Mix together the breadcrumbs and melted butter and sprinkle over the casserole.
Bake 10 more minutes.
Let stand 5 minutes before serving.
Serve with brown or white rice.
You can serve as the main course or you can serve smaller portions for a hot appetizer.

Note: I use the turkey legs and thighs.  I cook them in a slow cooker and remove all the bones and chop the turkey meat and then you have enough to make several different recipes.  When cooking in the slow cooker cook on low for 8-10 hours.  Just add 2 cups of bouillon, it can be chicken or vegetable and add ½ tsp. salt, pepper and garlic, or add your favorite spice.  The turkey breasts can also be used but you can save them for scaloppini or other turkey breast recipes.

Freezing Note:  You can freeze the unbaked casserole for up to one month, omit the breadcrumbs and butter when freezing.  Allow to stand at room temperature for 1 hour before baking.  Bake at 350 degrees for 1 hour and 30 minutes or until hot and bubbly and then add the breadcrumbs and butter mixture and bake for another 10 minutes.  Let stand 5 minutes before serving.