This is one of our favorite use-up-smoked-Greenberg-turkey recipes. And to be clear, we have leftover Greenberg turkey in our freezer nearly year-round.
Turkey Posole Casserole
Recipe inspiration here
- 1.5 c tomatillo salsa
- 1 T canola oil
- 2 c chopped onion
- 3 T garlic minced
- 1 large poblano pepper, seeded and chopped
- 1 t ground cumin
- 3/4 t kosher salt
- 2 (15-ounce) cans white hominy, rinsed and drained
- 2 T yellow cornmeal
- 3 c shredded cooked turkey
- 3 oz Mexi-cheese
- Cornbread mix
Add oil to large saucepan; 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, salt and hominy; bring to a simmer. Stir in cornmeal; simmer 1 minute or until thickened. Stir in turkey and cilantro. Pour into a 13 x 9-inch glass baking dish coated with cooking spray. Prepare cornbread mix according to instructions, adding 3 oz Mexi-cheese. Drop batter by 2 tablespoonfuls evenly over filling. Bake at 400F for 28 minutes or until topping is lightly browned.
