Turkey Casserole
I have always loved a good one-pot meal, and, when you look at the pileup of leftovers created by your Thanksgiving feast, you might feel the same. While the turkey casserole is meant to mop up the various vegetable leftovers your dinner may have generated, a casserole such as this shows how you can experiment with using atypical ingredients -- candied yams, for example -- to create new and interesting results.
From the story: Master Class: Thomas Keller explores Thanksgiving leftovers
Heat the oven to 350 degrees. Generously butter the sides of a 9-by-9-by-2 1/2-inch baking dish and set aside.
Heat a large, heavy-bottomed skillet over medium-high heat. Add the vegetable oil and bacon strips and cook, stirring frequently, until the bacon is almost crisp. Add the diced onion, and continue cooking until the onion is golden brown, 10 to 12 minutes. Remove from heat.
Add the turkey, yams, Brussels sprouts and sage, and gently fold together to distribute the ingredients evenly. Season with one-fourth teaspoon each salt and pepper, or to taste, then transfer to the baking dish and gently press to create a level surface.
To make the Gruyere cheese crust, combine the grated cheese, saltine crackers, pecans, butter and flour in a food processor. Briefly pulse until the mixture is coarsely chopped (about one-fourth-inch pieces) and mixed together. Distribute this mixture evenly over the top of the casserole.
Place the casserole in the center of the oven and bake until the crust is golden brown, about 1 hour.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
