Tasty Tex-mex style casserole. Three stars because (1) I felt the biscuit topping overwhelmed the filling a bit; will reduce it next time, (2) filling was a little dense; could have done w/o the addition of corn meal for thickening (will leave it out next time). Took advice of an earlier review & did one can of hominy & one can white beans, but I think (3) next time I'll do 1-1 1/2 cans of one or the other or both and (4) added coriander and a little low sodium season salt.
Turkey Posole Casserole with Cornmeal Biscuit Topping
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.
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Total: 52 Minutes
- Calories: 430
- Fat: 15g
- Saturated fat: 6.7g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 2.1g
- Protein: 25g
- Carbohydrate: 47.7g
- Fiber: 4.6g
- Cholesterol: 67mg
- Iron: 3.3mg
- Sodium: 699mg
- Calcium: 196mg
- 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
- 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
- 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.
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