Turkey Posole Casserole With Cornmeal Biscuit Topping Recipe

Name: Turkey Posole Casserole With Cornmeal Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400u00b0.
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; saute 5 minutes or until tender. Stir in cumin; saute 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 400u00b0 for 28 minutes or until topping is lightly browned.

1653

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Filling:, 1 cup unsalted chicken stock, 1 pound tomatillos, husks removed and quartered, 1 tablespoon canola oil, and more.

Yes, Turkey Posole Casserole With Cornmeal Biscuit Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turkey Posole Casserole With Cornmeal Biscuit Topping

How did you like this recipe?

Frequently Asked Questions