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Turkey Posole Casserole with Cornmeal Biscuit Topping

Photo: Jennifer Davick; Styling: Cindy Barr


Hands-on time 24 mins
Total time 52 mins
Yield Serves 8
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.


  • 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

Nutrition 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

How to Make It

  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.