Tex-Mex Turkey, Corn and Barley Casserole

This casserole is made with cooked turkey, making it a great dish to prepare with your Thanksgiving leftovers.

[quicklook-recipe prep_time=”10-12 min” cook_time=”75 min” serves=”4″ details=”” ]
Here’s an excellent way to use up leftover turkey. If you do not have cooked turkey on hand, sauté a couple of turkey cutlets, then chop fine before adding them to the barley mixture. Cooked ham or chicken can also be used in place of the turkey.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 tablespoons olive or canola oil
  • 2 onions, coarsely chopped
  • 1 large sweet red or green pepper, coarsely chopped
  • 1 teaspoon finely chopped hot chili pepper

[/ingredients-left]
[ingredients-right]

  • 1 cup pearl barley, sorted and rinsed
  • 1 3/4 cups chicken stock
  • 1 can (14 ounces) crushed tomatoes
  • 1/8 teaspoon each salt and pepper
  • 2 cups shredded cooked turkey
  • 1 cup corn kernels

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”About 1 hour, 25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 325°F. In a flameproof casserole, heat the oil over moderate heat. Sauté the onions, sweet pepper and chili pepper, stirring, about 7 minutes or until softened and lightly browned. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Add the barley and cook, stirring, until well coated with the oil. Pour in the chicken stock and the crushed tomatoes, and season with salt and pepper. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Bring to a boil, then stir in the turkey. Cover the casserole, and cook in the oven, stirring occasionally, about 55 minutes or until almost all the liquid has been absorbed and the barley is nearly tender. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Stir in the corn kernels, cover the casserole and cook 5 to 10 minutes longer, until heated through. [/step-item][/step-list-wrapper]

Getting Ahead
The night before, you can shred the turkey and chop the onions, sweet pepper and chili pepper. Store in the refrigerator in sealed bags until needed. You can also make this dish a day ahead — the flavors will blend and intensify. Follow the recipe, then cover, refrigerate and reheat.

[cooking_tip]Remove the skin from cooked turkey to reduce the fat content. Trim away any visible fat. Gently pull the meat away from the bone; if tender, it should come off easily. Using your fingers, shred the meat by pulling the fibers apart.[/cooking_tip]

[nutrition-info calories=”475″ calories_fat=”” fat=”9g” sat_fat=”2g” choles=”53mg” sodium=”262mg” carbs=”65mg” sugars=”” protein=”31g” fiber=”14g”]

[/nutrition-info]

Originally Published in Reader's Digest

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