WILD TURKEY THIGH AND PEPPER CASSEROLE
Phyllis Speer
- 2 to 3 wild turkey thighs, cut into bite-sized pieces
- 1 jar roasted red peppers
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp. Tabasco with chipotle
- ½ tsp. cumin seeds, crushed
- 1 tsp. salt
- 1 tsp. black pepper
- 2 cups sour cream
- ½ cup heavy cream
- 1 bunch cilantro leaves, chopped
- 3 large flour tortillas
- 2 cups Monterey Jack cheese, grated
Cook onions and garlic until soft. Add Tabasco, cumin, salt and pepper mixing well. Add sour cream, heavy cream and turkey. Simmer about 15 minutes until turkey is partially done. Stir in cilantro. Set aside.
Spray #10 Dutch oven or casserole with vegetable spray. If cooking in kitchen oven, preheat to 350 degrees. Place tortilla in bottom of Dutch oven. Layer turkey mixture, peppers and cheese, 1/3 at a time. Bake 30 to 40 minutes until turkey is cooked. Serve with rice and salad.
