First off – Happy Birthday to my husband!!! He just turned the big 3 – 0 which means he has officially left his twenties behind (ha!)
Let’s disregard the fact that I meant for this post to go up yesterday on his actual birthday but things were busy, busy, busy so yeah…disregarded…moving on….and we’re good!
He *ahem* decided to take yesterday and today off of work as a mini-vacay. Me = jealous.
“So,” you wonder, “what are your awesome plans for this weekend?”
Well I’m glad you asked. We’re looking forward to a fun filled Saturday night of laser tag, arcade games and then Mexican food with our friends. His idea. And yes, my 30 year old, no longer in his twenties, getting way old husband decided to celebrate his birthday with arcade games and laser tag.
Should be fun! And I mean that in all seriousness, although every time I play laser tag I always end up getting taken out by six year olds….
But anyway, let’s get back to food.
What’s a girl to do?
My CSA this week came with turnips and potatoes that needed to be used up. And I really didn’t want to make a stew or pot roast. So me, being the uber-creative avant garde chef I am (lol) fell back on what people have been doing for years – I threw it all into a casserole.
I’m very midline on turnips. They’re not my favorite vegetable but neither do I actively seek them out to use them. Although I am a huge fan of turnip greens; but that’s an entirely different post.
I do think they’re super pretty though with the variegated white to purpley/pink stripes but considering you peel it that obviously doesn’t come through.
So if anyone has any tips or recipe ideas for turnips (other than in a stew, pot roast or mashed) give me a shout!
I used some boneless turkey ribs in this (saw them at the market and couldn’t resist) but you could use whatever you like, turkey tenderloins, cutlets, precooked turkey, etc. I ended up poaching them in a mix of chicken stock, water and poultry seasoning the day before so I would have cooked turkey to use in the casserole.
This is also an excellent make-ahead casserole or lazy day one. With it’s long baking time it’s definitely a throw it in and forget about it kind of dish.
Also a VERY IMPORTANT SIDE NOTE – do not be like me and put the cheese and bread crumbs on first. It’s a bad idea and results in a crispy brown crust (which actually was tasty but not what I was looking for). I mean, it’s a casserole so the obvious goal is to get a melty topping and I just kind of missed that step since I was running through my accounting case study in my head…oops.
This casserole is filling and a definite stick to your ribs kind of meal. Feel free to serve a small side salad alongside but you won't need much.
- 1/2 Tbsp olive oil
- 3 cups thinly sliced onion
- 1 cup diced carrots
- 5 garlic cloves, sliced
- 2 cups cooked turkey
- 3/4 pound turnip, peeled and cut into 1/4-inch slices
- 3/4 pound potatoes, cut into 1/4-inch slices
- 1 cup mozzarella (cheddar would also be a fun twist)
- Vegetable cooking spray
- 3/4 cup low-fat sour cream
- 1 tsp poultry seasoning
- 2 cups chicken stock
- 1/3 cup whole wheat panko
- Salt, to taste
- Heat the oil in a large skillet over medium heat. Add onion, carrot and garlic; sauté 20 minutes or until deep golden, stirring frequently.
- Layer turnip slices, onion mixture, and the potato slices in a 13 x 9-inch baking dish coated with cooking spray. Combine the sour cream, salt, pepper, thyme, and broth in a 1-quart glass measure, and stir well. Microwave at high for 5 minutes or until hot. Pour over the vegetables.
- Cover and bake at 425° for 30 minutes. Uncover; bake for 30 minutes. Sprinkle breadcrumbs and cheese over casserole and bake for another 30 minutes or until turnip and potatoes are tender.
- Cut into 6 pieces and serve.