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
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 24 Minutes
Total: 52 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat the oven to 400°.
  2. 2. To prepare filling, place chicken stock and tomatillos in a blender; process until smooth. Set aside.
  3. 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. 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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