The Best Casserole Cookbook Ever (26 page)

Pinch of dried thyme

Salt

Pepper

1 tablespoon curry powder

1 cup rice

2 cups hot turkey or chicken broth

•••••

1. Preheat the oven to 375°F. Butter a 2- to 3-quart casserole.
   
2. In a large skillet, melt 2 tablespoons of the butter and add the onions and mushrooms. Sauté over medium heat for 5 minutes, or until the vegetables are softened.
   
3. Transfer the onions and mushrooms into the casserole and add the turkey, ham, stuffing, parsley, and thyme, and season with salt and pepper.
   
4. Melt the remaining 1 tablespoon of butter in the skillet and add the curry powder and rice, stirring. Add the broth, stir well, and pour over the ingredients in the casserole.
   
5. Bake, uncovered, for 25 minutes, or until the rice has absorbed all of the liquid.
   

This casserole is made with ground turkey breast, which I prefer over turkey labeled simply “ground turkey.” Turkey breast is leaner and higher in protein. Plain ground turkey often includes turkey skin in the mix, which adds fat.

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1 package (8 ounces) wide egg noodles

3 slices bacon, diced

1 pound ground turkey breast

1 pound mushrooms, sliced

1 medium onion, chopped

Salt

Pepper

2 teaspoons poultry seasoning or dried thyme

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cup dry white wine

1 cup chicken broth,
homemade
or prepared

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cup heavy cream

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teaspoon freshly ground nutmeg

2 cups shredded Gruyère cheese

1 cup plain breadcrumbs

2 to 3 tablespoons chopped fresh parsley

•••••

1. Preheat the oven to 350°F. Coat a 3-quart casserole with cooking spray.
   
2. Cook the noodles as directed on the package until al dente (firm to the bite). Drain and transfer to the casserole.
   
3. In a large, deep skillet, brown the bacon over medium-high heat until crisp; remove the bacon and set aside. Add the turkey and sauté until the turkey is no longer pink. Push the turkey to the side and add the mushrooms and onion. Sauté for 3 to 5 minutes over medium-high heat until the vegetables are softened.
   
4. Mix the meat, onions, and mushrooms together and season with salt, pepper, and poultry seasoning. Cook for 5 minutes over medium heat, and stir into the noodles in the casserole.
   
5. Add the wine, broth, and heavy cream to the skillet and heat to boiling, stirring. Boil the sauce until reduced to about 1 cup and add the nutmeg.
   
6. Pour the sauce over the turkey and noodles in the casserole and mix in. Top with the cheese and breadcrumbs. Bake, uncovered, until the cheese is melted, about 5 minutes. Sprinkle with parsley and serve.
   

This hearty casserole is a tasty way to use leftover turkey, but leftover rotisserie chicken from the supermarket works, too.

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4 tablespoons butter, divided

3 tablespoons all-purpose flour

1 teaspoon dried basil

1 cup chicken broth,
homemade
or prepared

1 cup milk

2 cups diced cooked turkey or chicken

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/
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teaspoon salt

Pepper

2 cups
Cooked Wild Rice
, or 2 cups cooked brown rice

1 cup frozen peas

2 tablespoons grated Parmesan cheese

1 tablespoon seasoned breadcrumbs

•••••

1. Preheat the oven to 400°F. Coat a shallow 1
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   -quart casserole with cooking spray.
   
2. Melt 3 tablespoons of the butter in a saucepan over medium heat. Blend in the flour and basil and cook for 1 minute without browning. Gradually whisk in the chicken broth and milk and cook until thickened and smooth. Stir in the turkey, salt, and pepper to taste.
   
3. Spread out the rice in the bottom of the casserole and top with the peas. Spread the chicken mixture over the top. Dot with the remaining 1 tablespoon butter. Sprinkle with the Parmesan cheese and breadcrumbs. Bake, uncovered, for 20 minutes, or until bubbly.
   

The word
Mole
comes from a Nahuatl word meaning “concoction.” But the word actually refers to a rich, dark-reddish-brown Mexican sauce usually served with poultry. There are many versions of this sauce, depending mainly on what there is in the cook’s kitchen. Usually, though, it is a blend of onion, garlic, several varieties of spices and chiles, and a small amount of chocolate.

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2 pieces boneless turkey breast (about 5 pounds total)

2 tablespoons vegetable oil

2 large onions, chopped

3 cloves garlic, minced

4 cups chicken broth,
homemade
or prepared (or water), divided

1 square (1 ounce) unsweetened chocolate

2 to 3 tablespoons chili powder

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

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/
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teaspoon ground cloves

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teaspoon anise seeds, crushed

2 teaspoons salt

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teaspoon pepper

¹
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cup chopped peanuts for garnish

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cup toasted sesame seeds for garnish

Chopped fresh cilantro for garnish

•••••

1. Preheat the oven to 350°F.
   
2. Rinse the turkey and pat dry with paper towels. Heat the oil in a 3- or 4-quart Dutch oven. Add the onions and garlic and sauté over medium-high heat for 3 minutes, stirring. Remove with a slotted spoon and set aside. Add more oil if needed. Add the turkey breasts and brown on both sides. Remove from the heat. Arrange the onions and garlic on top of the turkey in the Dutch oven.
   
3. Heat 1 cup broth or water to simmering. Transfer to a small bowl and add the chocolate; stir until melted. Stir in chili powder, flour, cinnamon, cloves, anise seeds, salt, and pepper and continue stirring until blended.
   
4. Pour the remaining 3 cups broth or water over the turkey in the casserole, then add the broth with the chocolate and seasonings. Cover and bake for 1
   ¹
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   hours, or until the turkey is cooked through. Garnish with the peanuts, sesame seeds, and cilantro.
   

Celery and water chestnuts add a pleasing crunch to this casserole. It’s perfect for a weeknight meal because it goes together so quickly.

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cup slivered almonds

2 stalks celery, sliced

1 can (8 ounces) sliced water chestnuts, drained

2 cups diced cooked turkey

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/
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teaspoon salt

¹
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teaspoon dried tarragon

2 teaspoons minced onion

2 tablespoons fresh lemon juice

1 cup mayonnaise

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cup shredded Cheddar cheese

1 cup coarsely crumbled potato chips

•••••

1. Preheat the oven to 350°F. While the oven preheats, toast the almonds on a baking sheet. Be careful not to burn them; it will take about 5 minutes. Remove the almonds from the oven. Coat a 2
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   -quart casserole with cooking spray.
   
2. In a large bowl, combine the almonds with the celery, water chestnuts, turkey, salt, tarragon, onion, lemon juice, and mayonnaise. Blend thoroughly and transfer to the casserole.
   
3. Top the turkey mixture with the cheese and potato chips and bake, uncovered, for 20 to 30 minutes, until heated through and the cheese is melted.
   

Chicken tetrazzini was reportedly created in the early 1900s in honor of an Italian opera singer, Luisa Tetrazzini, who lived from 1871 to 1941. James Beard thought the dish was created in San Francisco, but there seems to be no documentation to support that theory. I use strips of shredded leftover turkey, rather than chicken. The turkey bakes with spaghetti in a rich sherry-and-Parmesan-cheese sauce.

•••••

6 tablespoons butter, divided, plus extra for the dish

5 tablespoons all-purpose flour

2
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cups chicken broth,
homemade
or prepared

1
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cups half-and-half or light cream

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/
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cup dry sherry

1
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cups grated Parmesan cheese, divided

³
/
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pound mushrooms, sliced

1 package (12 ounces) vermicelli or spaghetti

4 cups shredded cooked turkey

Salt

Pepper

•••••

1. Preheat the oven to 375°F. Lightly butter a 2
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   - to 3-quart casserole.
   
2. In a medium saucepan, melt 2 tablespoons of the butter. Stir in the flour until smooth. Whisk in the broth, half-and-half, and sherry. Bring to a boil, whisking constantly until thickened and smooth. Stir in
   ¹
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   cup of the Parmesan cheese.
   
3. Transfer 1 cup of the sauce to a small bowl and stir in
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   cup of the remaining Parmesan cheese.
   
4. In a large skillet, melt the remaining 4 tablespoons butter. Add the mushrooms and sauté until lightly browned. Remove from the heat. Set aside
   ¹
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   cup of the mushrooms in a small bowl.
   
5. Cook the vermicelli according to the package directions until tender but firm to the bite, and drain.
   
6. In a large bowl, combine the sauce from the saucepan, the mushrooms from the skillet, the hot vermicelli, and the turkey and season with salt and pepper to taste. Transfer to the buttered casserole. Spoon the reserved 1 cup sauce evenly over the surface. Sprinkle with the remaining
   ¹
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   cup Parmesan cheese and top with the reserved cooked mushroom slices.
   
7. Bake the casserole, uncovered, for 15 to 20 minutes, or until heated through and bubbly.
   
8. Preheat the broiler and broil the casserole 5 inches from the heat until lightly browned.
   

This is a simplified version of the French dish cassoulet. The classic dish is traditionally made with preserved duck legs, known as duck confit. Of course, one could make them, but I get tired just thinking of such a time-consuming preparation when it isn’t really necessary today. Confit was probably something of a necessity in old French farmhouses in order to preserve the slaughtered fowl. I don’t suggest doing away with the duck completely, though. I have tried substituting chicken, but the flavor just isn’t the same. Traditionally, an earthenware pot is used for this dish, but any heavy, ovenproof casserole is suitable for this dish. This takes 8 hours to bake at a low temperature, so plan accordingly. Long, slow baking simply improves the flavors.

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1 pound Great Northern or pea beans

1 package (12 ounces) salt pork, skin removed

1
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pounds smoked ham hocks

1 large sweet onion, quartered

1 carrot, peeled and cut into chunks

1 clove garlic, quartered

2 pounds pork spareribs, cut into 2 slabs

1 teaspoon kosher salt

1 duckling (4 to 5 pounds), excess fat removed

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1. Wash the beans and pick over, removing any pebbles or dirt. Put in a large pot and add cold water to cover. Soak overnight and drain.
   
2. Preheat the oven to 300°F. Transfer the beans to a large 6- to 8-quart earthenware pot and add water to cover. Place the salt pork in the center of the beans and add the ham hocks, onion, carrot, and garlic. Top with the spareribs and sprinkle with salt.
   
3. Bake the beans for 3 hours, uncovered. Check the moisture and add water if necessary.
   
4. Split the duck in half and place on a foil-covered baking pan. Roast, skin side up, right along with the cassoulet, for 3 hours. The duck should be very tender. Remove the skin and bones from the breast, cut up the meat, and place on top of the bean casserole. Push the duck legs and thighs into the beans. Remove the meat from the ham hocks, chop, and add to the beans.
   
5. Bake the beans for 2 hours longer, or until most of the liquid has been absorbed.