Turkey Posole Casserole with Cornmeal Biscuit Topping

Photo: Jennifer Davick; Styling: Cindy Barr

 

The casserole is a cross between tamale pie, posole, and--somehow--chicken and dumplings. It's a great use for leftover holiday turkey, taking the flavors south of the border for a welcome break from the Thanksgiving palate. You can also use rotisserie chicken in place of turkey.

Yield:

Serves 8

Recipe from

Recipe Time

Hands-on: 24 Minutes
Total: 52 Minutes

Nutritional Information

Calories 430
Fat 15 g
Satfat 6.7 g
Monofat 3.4 g
Polyfat 2.1 g
Protein 25 g
Carbohydrate 47.7 g
Fiber 4.6 g
Cholesterol 67 mg
Iron 3.3 mg
Sodium 699 mg
Calcium 196 mg

Ingredients

Filling:
1 cup unsalted chicken stock
1 pound tomatillos, husks removed and quartered
1 tablespoon canola oil
2 cups chopped onion
6 garlic cloves, minced
1 large poblano pepper, seeded and chopped
1 teaspoon ground cumin
3/4 teaspoon kosher salt
2 (15-ounce) cans white hominy, rinsed and drained
2 tablespoons finely ground yellow cornmeal
3 cups shredded cooked skinless, boneless dark- and light-meat turkey
1/2 cup chopped fresh cilantro
Cooking spray
Topping:
5.63 ounces unbleached all-purpose flour (about 1 1/4 cups)
2/3 cup finely ground yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup chilled butter, cut into small pieces
1/4 cup finely chopped green onions
3 ounces pepper-Jack cheese, shredded (about 3/4 cup)
1 1/4 cups fat-free buttermilk

Preparation

1. Preheat the oven to 400°.

2. To prepare filling, place chicken stock and tomatillos in a blender; process until smooth. Set aside.

3. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, garlic, and poblano; sauté 5 minutes or until tender. Stir in cumin; sauté 30 seconds, stirring constantly. Add stock mixture, 3/4 teaspoon salt, and hominy; bring to a simmer. Stir in 2 tablespoons cornmeal; simmer 1 minute or until thickened. Stir in turkey and cilantro. Pour into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

4. To prepare topping, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through 1/4 teaspoon salt) in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chopped green onions and pepper-Jack cheese. Add buttermilk; stir just until combined. Drop batter by 2 tablespoonfuls evenly over filling. Bake at 400° for 28 minutes or until topping is lightly browned.

Note:

Ann Taylor Pittman,

November 2013