OK, fine, so I made a 16 pound turkey last week and I still have tons of meat leftover. The sandwich thing is getting old in my house, so what can you do with all that extra bird that will excite your family?
A Brazilian friend of ours has made a similar dish to this for years and it’s SO delicious. I gave it a few weelicious tweaks, substituted turkey for chicken and presto, yummy Brazilian turkey polenta casserole.
This one dish meal is also perfect because is freezes beautifully, so you can make a small casserole for tonight and freeze another one for later. The carbohydrate (polenta), the vegetables and the protein (turkey) make this a well-rounded one-pot meal for dinner. And you deserve easy after days and days of cooking for Thanksgiving!
Brazilian Turkey Casserole
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup Red Bell Pepper, chopped
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 1 cup Okra, frozen or fresh
- 1 1/2 cup Turkey, cooked and chopped
- 1 tablespoon cilantro
- 1/4 cup chicken stock
- 4 cups water
- 1 cup Quick-Cook Polenta (also known as fine cornmeal)
- 1 teaspoon plus 1/4 teaspoon kosher salt