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Turkey, Mushroom and Corn Mexican Casserole

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Thanksgiving Before and After

Turkey, Mushroom and Corn Mexican Casserole

Name: Turkey, Mushroom and Corn Mexican Casserole
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 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 tablespoons butter; 2 tablespoons flour; 1 cup milk; 1/2 cup heavy cream or Mexican crema; 2 tablespoons EVOO; 3 tablespoons 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

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Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 4 to 6 servings

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 tablespoons butter

2 tablespoons flour

1 cup milk

1/2 cup heavy cream or Mexican crema

Casserole:

2 tablespoons EVOO

3 tablespoons 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

Watch how to make this recipe.

For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
Char the tortillas over an open flame on a gas burner, or in dry skillet.
Layer half 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 F from room temperature until heated through and brown and bubbly.

Cook’s Note

To roast turkey breasts when it's not Thanksgiving time, preheat the oven to 325 degrees F. Rub the skin of the whole turkey breast with butter or oil, sprinkle with salt and pepper and cook until temperature reads 165 degrees F on thermometer (1 hour for boneless and 75 to 90 minutes for bone-in). Let rest covered with foil.