Turkey Cornmeal Casserole

Turkey Cornmeal Casserole

Recipe Rating: 3.31443
Serves 4
Ground turkey perfectly flavored with bell peppers, jalapeño peppers, chard and garlic, and then encased in a cornmeal crust. Great served with diced jicama or coleslaw. Stir 1 cup grated Monterey Jack cheese into the cornmeal mixture, if you like.
  • 1 tablespoon canola oil
  • 1 pound ground turkey breast
  • 1 small red bell pepper, cored, seeded and chopped
  • 1 small yellow bell pepper, cored, seeded and chopped
  • 1 large jalapeño pepper, seeded and chopped
  • 3 large Swiss chard leaves, stems removed, thinly sliced
  • 2 cloves garlic, finely chopped
  • dash of ground white pepper
  • dash of cayenne pepper (optional)
  • Salt, to taste
  • 1 cup cornmeal
  • 1 3/4 cup gluten-free chicken broth
  • Canola oil cooking spray
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Preheat the oven to 400°F.

Heat oil in a large skillet over medium high heat. Add turkey, bell peppers and jalapeños, and cook, stirring often, until turkey is cooked through, about 5 to 7 minutes. Add chard, garlic, white pepper, cayenne pepper (if using) and salt and cook until chard is wilted, about 2 to 3 minutes. Set aside.

Meanwhile, put cornmeal, broth, 3/4 cup water and 1/4 teaspoon salt into a medium pot. Bring to a boil over medium heat, then cook, stirring constantly, until mixture reaches the consistency of mashed potatoes, 4 to 5 minutes.

Coat a 9x9-inch baking dish with canola oil spray, then spread half the cornmeal mixture evenly in the bottom of the baking dish. Spoon the turkey mixture over the top, then spread remaining cornmeal mixture over that. Bake for 20 minutes, or until cornmeal crust is lightly browned.
Nutritional Info: 
Per Serving: 410 calories (120 from fat), 14g total fat, 3g saturated fat, 85mg cholesterol, 730mg sodium, 33g carbohydrates, (3 g dietary fiber, 1g sugar), 38g protein.
Special Diets: 

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