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"This is a simple and tasty twist on a classic that everyone will enjoy."

autumn turkey casserole

submitted by: Ingrid Hoffmann
  • Prep Time: 40 min.
  • Difficulty: Easy
  • Yield: Serves: 8

ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 2 pounds lean ground turkey
  • 3 large carrots, peeled and coarsely chopped
  • 4 ribs of celery, coarsely chopped
  • 4 tablespoons unsalted butter
  • 3 tablespoons flour, plus extra for dusting work surface
  • 2 ½ cups chicken broth
  • 1 ½ cups milk
  • 2 cups corn kernels (either fresh or thawed frozen)
  • 2 cups frozen peas
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup chopped fresh tarragon, plus extra for garnish
  • Salt and freshly ground black pepper to taste
  • 1 sheet of prepared puff pastry, thawed
  • 1 egg lightly beaten with 1 tablespoon water

directions

  • 1. Heat olive oil in a large skillet. Add onion, garlic, and bay leaves and sauté until tender, approximately 2 minutes. Add ground turkey, seasoned with salt and pepper, and cook through, breaking the meat into medium-sized chunks. Drain fat as desired with large flat spoon. Add carrots and stir over medium heat for 2 minutes. Remove from heat and mix in celery. Pour mixture into large casserole or 9-by-13-inch baking dish and set aside.
  • 2. In a medium saucepan, melt butter over medium heat. Slowly add flour, whisking constantly. Continue whisking and gradually add stock and then milk. Reduce heat and stir until sauce thickens, about 5 minutes. Remove from heat and stir in corn, peas, mustard, Worcestershire sauce, and tarragon. Season to taste with a pinch of salt and pepper. Add mixture to casserole and stir to combine with turkey and vegetables. Remove bay leaves.
  • 3. Preheat oven to 375°F. Roll out pastry onto floured surface and cut out desired autumn leaf shapes with a cookie cutter or a sharp knife. Place pastry pieces over casserole and brush tops with egg mixture. Bake until crust is golden and filling starts to bubble, about 40 minutes.

nutrition facts

  • Calories per serving 384
  • Total Fat 18 g
  • Saturated Fat 7 g
  • Trans Fat 0 g
  • Cholesterol 98 mg
  • Sodium 515 mg
  • Carbohydrates 27 g
  • Dietary Fiber 4 g
  • Sugars 8 g
  • Protein 29 g
  • Vitamin A 1%DV
  • Vitamin C 0%DV
  • Calcium 0%DV
  • Iron 0%DV