Rutabaga and Turkey Casserole Recipe
A delicious casserole that could be added to your list of ways to use leftover turkey. This page contains a rutabaga and turkey casserole recipe
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This is a hearty, filling, and inexpensive casserole. At first, my daughter was leery to try it because she thought rutabagas would taste bad. She was delighted to find they are a little on the sweet side.
Total Time: 1 1/2 hours
Yield: 6-8 servings
- 2 rutabagas, cubed
- 1/2 medium onion, chopped
- 1 clove garlic minced
- 4 large potatoes cubed
- 2 cups chopped turkey
- 2 tsp olive oil
- 1 Tbsp butter
- 1 Tbsp flour
- 2 cups milk
- 1/4 tsp black pepper
- 1/8 tsp tumeric
- 1/4 tsp paprika
- pinch cayenne pepper
- pinch seasoning salt
- 1/2 tsp prepared horseradish
- Peel and cube rutabagas, chop onion, and mince garlic.
- Add onion, garlic, and rutabagas along with 2 tsp. olive oil to a skillet. Sautee until onions tranparent and rutabagas are brown on at least one side. Turn heat down to low.
- Peel and cube potatoes, place in greased 9x13 inch casserole pan.
- Chop meat and add to casserole pan. (I used leftover cooked turkey. You can use uncooked just make sure it is thoroughly cooked at end of cooking time.)
- In sauce pan melt butter then add flour to make a paste.
- Slowly add milk and whisk as you add to prevent lumps.
- Add black pepper, tumeric, paprika, cayenne pepper, seasoning salt, and horseradish. Mix, simmer 5 minutes on medium low.
- Add sauce and rutabagas, onions, and garlic to casserole pan, mix.
- Cover with tin foil and put in a preheated 350 degree F oven for 30 minutes or until potatoes and rutabagas are fork tender. Top with a sprinkling of your favorite cheese and bake until cheese is melted.
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