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!
Brazilian Turkey Casserole
- 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
I don’t see why not but I would prefer making it 😉
Could pre-cooked polenta be cut and used for this? It sounds delicious!
Jenny Aug 13, 2012 – ..polenta is not hard to make, one part corn meal to two parts water or chicken broth ..simmer ’till fully cooekd. Yikes how lazy can you get when that is time intensive??
Nice to find out you back. And again by having an interesting posting.
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