Brazilian Turkey Casserole

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OK, fine, so I made a 16 pound turkey last week and I still have tons of meat leftover. The sandwich thing is getting old in my house, so what can you do with all that extra bird that will excite your family?
A Brazilian friend of ours has made a similar dish to this for years and it's SO delicious. I gave it a few weelicious tweaks, substituted turkey for chicken and presto, yummy Brazilian turkey polenta casserole.
This one dish meal is also perfect because is freezes beautifully, so you can make a small casserole for tonight and freeze another one for later. The carbohydrate (polenta), the vegetables and the protein (turkey) make this a well-rounded one-pot meal for dinner. And you deserve easy after days and days of cooking for Thanksgiving!

[amd-recipeseo-recipe:484]

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Brazilian Turkey Casserole (Makes 6-8 Servings)

Prep Time: 10 mins Cook Time: 20 mins

egg free

nut free

gluten free

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup Red Bell Pepper, chopped
  • 1/2 onion, chopped
  • 1 garlic clove, chopped
  • 1 cup Okra, frozen or fresh
  • 1 1/2 cup Turkey, cooked and chopped
  • 1 tablespoon Cilantro
  • 1/4 cup chicken stock
  • 4 cups water
  • 1 cup Quick-Cook Polenta (also known as fine cornmeal)
  • 1 teaspoon plus 1/4 teaspoon kosher salt

Preparation

1. Heat the butter and oil in a sauté pan over medium heat and cook the bell pepper and onion for 3 minutes. Add the garlic and cook another 2 minutes or until vegetables are soft.
2. Add the okra, turkey, cilantro and chicken stock. Cook until all the ingredients are heated through.
3. Bring water and 1 teaspoon of the salt to a boil. Add the polenta in a slow stream and reduce heat to a simmer. Cook the polenta for 6-8 minutes or according to the package directions.
4. In a deep casserole dish, place a layer of polenta and smooth the top.
5. Place a layer of turkey mixture to cover polenta.
6. Make another layer of polenta and then top with the remaining turkey mixture.
7. Serve immediately or refrigerate and reheat in a 350 degree oven for 20 minutes or until heated through.

*If you can’t find quick-cook polenta, you can also make this recipe with fine cornmeal. Just note that the cooking time will increase to 30 minutes.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.