Rachael's Leftover Tex-Mex Turkey Casserole | Rachael Ray's Week In A Day | Food Network
You'll want to save some turkey for Rachael's spiced-up leftover casserole.
Subscribe ►
Get the recipe ►
Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today:
If you've ever wished there was an easier and better way to get dinner on the table every night, you need Rachael Ray's Week in a Day. The woman who taught America how to make a meal in 30 minutes is back with an even bigger promise: one day of cooking, up to five days of eating! In every episode, Rachael will show you five meals you can put together in a single day. So when you come home from a hard day of work, the hard work in the kitchen's already done. Using the recipes, strategies, and tips from Week in a Day, you can eat well every night - even on those days when the clock is working against you.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Turkey, Mushroom and Corn Mexican Casserole
Recipe courtesy of Rachael Ray
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Sauce:
3 medium poblano peppers, seeded and stemmed, chopped
1 cup chicken stock
2 cloves garlic, chopped
1 small onion, chopped
A small handful fresh cilantro leaves, plus a few leaves for garnishing
Salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup heavy cream or Mexican crema
Casserole:
2 tablespoons EVOO
3 tablespoons butter
12 ounces sliced button or crimini mushrooms
2 cups fresh (about 4 ears) or frozen and defrosted corn kernels
2 shallots or 1 small red onion, chopped
4 to 5 cups chopped cooked turkey meat
1 cup chicken stock
Six 8-inch flour tortillas
2 1/2 cups shredded Monterey Jack or Cheddar
1 1/2 cups shredded Manchego cheese
Directions
For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
Char the tortillas over an open flame on a gas burner, or in dry skillet.
Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.
Cook's Note
To roast turkey breasts when it's not Thanksgiving time, preheat the oven to 325 degrees F. Rub the skin of the whole turkey breast with butter or oil, sprinkle with salt and pepper and cook until temperature reads 165 degrees F on thermometer (1 hour for boneless and 75 to 90 minutes for bone-in). Let rest covered with foil.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Stream full episodes and more:
Like Food Network on ► FACEBOOK:
Follow Food Network on ► INSTAGRAM:
Follow Food Network on ► TWITTER:
Visit Food Network online:
#RachaelRay #WeekInADay #FoodNetwork #TurkeyMushroomandCornMexicanCasserole
Rachael's Leftover Tex-Mex Turkey Casserole | Rachael Ray's Week In A Day | Food Network
How To Make Easy Tuscan Chicken Recipe
Creamy Tuscan Chicken in a light and satisfying parmesan sun-dried tomato cream sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TUSCAN CHICKEN INGREDIENTS:
►2 large chicken breasts, halved (1 1/2 lbs)
►1 tsp salt, divided, or to taste
►1/2 tsp black pepper, divided
►1/2 tsp garlic powder
►2 Tbsp olive oil, divided
►1 Tbsp butter
►8 oz mushrooms, thickly sliced
►1/4 cup sun-dried tomatoes (packed), drained and chopped
►1/4 cup green onion, green parts, chopped
►3 garlic cloves, minced
►1 1/2 cups heavy whipping cream
►1/2 cup parmesan cheese, shredded
►2 cups fresh spinach
???? PRINT RECIPE HERE: coming soon
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Javelin Pro Thermometer:
►Oil Dispenser:
►Pepper Grinder:
►Food Scraper:
►Splatter Screen:
►Non-slip Cutting Board:
ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop:
►Javelin Pro Thermometer:
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:53 Ingredients prep
2:36 How to season chicken
2:54 How to saute chicken
3:46 Sauteing the rest of the ingredients
4:25 Making the creamy sauce
5:06 Adding chicken back into the sauce
5:22 Finishing touches
7:10 Taste test
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #chicken #dinner
Mediterranean Baked Chicken Dinner (Lemon Garlic Chicken Potato Bake)
Mediterranean Baked Chicken Dinner – this is a midweek chicken dinner idea that’s one of those “throw it all in a pan” recipes with high returns for minimal effort. With chicken, potatoes, onion and cherry tomatoes, you’ll love how everything sucks up the tasty Mediterranean Lemon Garlic Sauce!
PRINT RECIPE:
Mediterranean Style Chicken Stew from The Mediterranean Dish
Prepared Mediterranean-style, this stew is brimming with chopped vegetables and bold Mediterranean flavors.
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1 ½ lb boneless skinless chicken thighs (8 thighs)
???? Kosher salt and black pepper
???? Extra virgin olive oil
???? 1 yellow onion chopped
???? 3 garlic cloves minced
???? 2 carrots chopped
???? 1 red bell pepper chopped
???? 1 zucchini small diced
???? 1 potato small diced
???? 1 tsp paprika
???? 1 tsp coriander
???? 1 tsp dry oregano
???? 2 sprigs fresh thyme
???? 1 28 oz. can whole San Marzano tomatoes, (or any quality canned whole tomatoes you like)
???? 2 cups low sodium chicken broth
???? 1 tbsp white wine vinegar
???? 1 cup chopped fresh parsley
How to Make the Juiciest Roast Turkey Breast
This roast turkey breast recipe is the answer to getting beautiful turkey meat without too much hassle. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
For Turkey
???? 2.5 lbs bone-in turkey breast half (so 1/2 of a whole breast)
???? Kosher salt this is the one I use
???? 1 tsp ground allspice
???? 1 tsp paprika
???? 1 tsp ground black pepper
???? ½ tsp nutmeg
???? 1 head garlic about 14 cloves, peeled and minced
???? Large handful of chopped fresh parsley about 2 ounces
???? Extra virgin olive oil
???? 7 to 8 small shallots peeled and halved
???? 7 celery sticks cut into large pieces
For Grapes
???? 1 lb seedless red grapes
???? Extra virgin olive oil
???? Kosher salt
NOTES
???? Make sure your turkey thawed before cooking. It will typically take 1 day or so to thaw out in the fridge.
???? Salt the Turkey Breast First. Do not skip salting the turkey. If you have the time, salt and refrigerate the turkey uncovered for 2 hours or even overnight. But if you're short on time, salt and leave it at room temprature for 30 minutes while you work on other things. I use low-sodium kosher salt which will do its work of tenderizing and flavoring the turkey. And if you do end up chilling it uncovered, the circulating air will dry up the skin some which will help it cook to a cripsy golden brown while the tukey breast stays nice and juicey.
????Let the cooked turkey breast rest before serving. When you take it out of the oven, it's a good idea to cover the turkey loosley with some foil and leave it undisturbed for 15 minutes or so. This allows the juices to redistribute (you don't see this part in the video, but I always do it).
???? The roasted grapes are optional. If you skip the grapes, still, heat the oven to 450 degrees F to start with and reduce the heat to 350 degrees F when you insert the turkey in the oven.
???? Storing leftovers. If you've roasted turkey breast to use for sandwiches for example, or if you have leftovers, you can refrigerate for later use. Store roast turkey breast in tight-lid glass containers and refrigerate for up to 4 days.
Easy Baked Turkey Recipe | How To Bake a Whole Turkey For Thanksgiving 2023
My Turkey was 12 Lbs.
2 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon creole seasoning
4 garlic cloves minced
1 tsp teaspoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 tablespoon paprika
1 carrot
2 celery stalks
few sprigs thyme
few sprigs parsley
few sprigs rosemary
2 sticks unsalted butter
Thanksgiving Dinner Playlist
whole chicken in oven,whole chicken recipe,how to bake a whole chicken in the oven,baked whole chicken recipe,how to bake a whole turkey,how to deep fried turkey,whole turkey in the oven,whole turkey recipe
If you like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
====================================================================
Clicking this link to become a member of Island Vibe Cooking.
Check Out My Husband's Cooking Channel
Check Out My Amazon Store
Check out my Haitian Creole channel!
====================================================================
Personal Instagram page @rose_demesier
Follow us on IG @IslandVibeCooking
Like our Facebook Page @IslandVibeCooking
====================================================================
Production Tech:
Canon EOS M50
Lense 50 mm
Neewer camera field monitor
Microphone: Rode Wireless Go
For business inquiries:
Email: islandcookinginfo@gmail.com
Send me stuff..
Island Vibe Cooking
PO BOX 223063
West Palm Beach FL 33422-3063
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.