Southern Turkey And Lentil Casserole Recipes

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TURKEY, LENTIL CASSEROLE



Turkey, Lentil Casserole image

Provided by Florence Fabricant

Categories     dinner, weekday, casseroles, one pot, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons cooking oil
1 cup chopped onion
1 medium green pepper, chopped
1 cup sliced mushrooms
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
2 teaspoons ground cumin
3 cups cooked turkey, preferably dark meat, cut in one-inch cubes (chicken or leftover meat or sausage may be substituted)
4 cups boiling stock or water
Salt and freshly ground black pepper
2 cups dried lentils
1/2 cup bread crumbs
2 tablespoons butter

Steps:

  • Heat oil in a heavy two-and-a-half- to three-quart casserole. Add onion and green pepper and saute until tender. Add mushrooms and cook, stirring, until mushrooms are moist. Stir in garlic and ginger and continue to cook several minutes longer.
  • Stir in cumin. Add turkey and one cup of the stock or water and stir gently to combine the ingredients. Season with salt and pepper.
  • Add lentils and remaining stock or water. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, about 45 minutes to one hour. Remove from heat.
  • Preheat broiler. Uncover casserole and sprinkle bread crumbs over the top. Dot with butter. Place under the broiler just until the top is slightly browned. Serve at once.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 655 milligrams, Sugar 5 grams, TransFat 0 grams

SOUTHERN TURKEY AND LENTIL CASSEROLE



Southern Turkey and Lentil Casserole image

Bacon and black-eyed peas offer a little southern inspiration for a homey turkey casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 5

Number Of Ingredients 10

4 slices bacon, cut into 1/2-inch pieces
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried lentils (8 oz), sorted, rinsed
1 can (15 oz) black-eyed peas, drained, rinsed
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups 1/2-inch cubes cooked turkey or chicken
2 tablespoons chili sauce
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch nonstick skillet, cook bacon, carrots and onion over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in lentils. Cook 3 minutes, stirring occasionally.
  • Spoon mixture into baking dish. Stir in black-eyed peas, tomatoes, broth, turkey and chili sauce.
  • Cover with foil; bake 1 hour to 1 hour 10 minutes or until liquid is absorbed. Sprinkle with parsley.

Nutrition Facts : Calories 380, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1/2, Fiber 12 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

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