Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light November 2013

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Credit: Jennifer Davick; Styling: Cindy Barr

Recipe Summary test

hands-on:
24 mins
total:
52 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°.

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

  • 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.

  • 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.

Nutrition Facts

430 calories; fat 15g; saturated fat 6.7g; mono fat 3.4g; poly fat 2.1g; protein 25g; carbohydrates 47.7g; fiber 4.6g; cholesterol 67mg; iron 3.3mg; sodium 699mg; calcium 196mg.
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