Recipe for Mexi~Turkey Bake

Mexi~Turkey Bake

This is a great meal to use up any left over turkey (for that matter chicken too).  It’s hearty, healthy and super flavorful.  I have to say super fun to make if you are in the mood to be in the kitchen and having a glass of wine~listening to some music.  It’s not difficult by any means and if you do the dishes while it’s perfecting in the oven then you have almost no dishes after your dinner.  Please note that I serve this in a bowl~it’s like a thick stew~but if you have gluten eaters at your residence then I think I would serve it over wide egg noodles (or rice). Enjoy!!

Product Description

Mexi~Turkey Bake
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Ingredients

  • 2 cups organic turkey~leftovers and shredded *I used dark and light meat
  • 15 oz jarred crushed organic tomatoes
  • 2 cups organic red pepper~diced
  • 1 large organic onion~diced
  • 1 cup organic mushrooms~diced
  • 1 cup homemade turkey bone broth
  • 1 organic avacado~smashed and mashed
  • 1 tsp ancho chili (or just chili) powder
  • Lots of  celtic sea salt
  • fresh cracked black pepper~to taste
  • 1 cup freshly shredded organic cheddar cheese
  • 1/4 cup grass fed salted butter

Instructions

  1. Preheat your oven to 350 degrees
  2. In a large skillet melt your butter over medium high heat being careful not to let it burn; toss in your diced peppers, onion, mushrooms and S & P. 
  3. Let them cook stirring occasionally for a good 15 minutes. 
  4. Add the tomatoes and let cook about a minute or two then add the bone broth or stock and bring to a gentle boil. 
  5. Add the mashed avocado and chili powder; stir to really get the avocado incorporated. 
  6. Transfer the mixture into a buttered casserole dish and top off with your freshly grated cheese. 
  7. Bake in the oven for about 30 minutes; remove and let rest about 5-10 minutes. 
  8. Serve and enjoy!  This would be good served with a garnish of fresh thinly sliced jalapenos or sour cream.

http://www.gonewiththegrain.com/item/mexiturkey-bake/

 

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