Turkey Stew Casserole With Yam |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 2 |
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A unique casserole with earthy fall flavours. Great on Thanksgiving! Ingredients:
1/2 lb skinless boneless turkey breast, cubed |
1 teaspoon olive oil |
1 leek, sliced |
1 celery, sliced |
1 garlic clove, minced |
1/2 cup chicken broth |
1 tablespoon cornstarch |
1 bay leaf |
1/2 teaspoon thyme |
1/2 teaspoon oregano |
1 pinch salt |
1 pinch ground black pepper |
2/3 cup corn kernel |
2 tablespoons dried sweetened cranberries |
1 (1 lb) yam, cooked and mashed |
1 teaspoon brown sugar |
1 egg, fork-beaten |
1 pinch salt |
1 pinch ground black pepper |
cooking spray |
Directions:
1. Brown turkey in oil over medium heat; remove to a casserole dish.
2. Stir-fry leek, celery, and garlic in the same frying pan for 3 minutes; spoon over turkey.
3. Combine broth and cornstarch; mix well and pour over turkey and vegetables.
4. Add bay leaf, thyme, oregano, salt, and pepper; stir to combine.
5. Bake, covered, in a preheated 350* oven for 45 minutes.
6. Add corn and cranberries; stir and bake, covered, for an additional 15 minutes.
7. Combine potato with sugar, egg, salt, and pepper until smooth.
8. Spread over casserole, or pipe in a lattice design.
9. Lightly mist with cooking spray and bake, uncovered, for about 20 minutes until lightly browned and hot.
10. Enjoy!
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