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Smoked Turkey and Artichoke Casserole

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  • 4 bakers potatoes, washed and cut into 1/2-inch cubes

  • 1 package sun-dried tomatoes, rehydrated and cut into strips

  • 2 jars quartered, marinated artichokes

  • 1 package mozzarella cheese

  • 3 garlic cloves

  • 1 tsp oregano, fresh

  • 1 squeeze lemon

  • salt, to taste

  • pepper, to taste

  • 2 oz. butter

  • 1 yellow onion, sliced

  • 4 green onions, sliced

  • 2 Tbsp olive oil

  • 1/2 pound smoked turkey, cubed

  • 3/4 tsp chili flakes



Preheat oven to 350 degrees.

Boil
potato cubes until 3/4 cooked, about 10-15 minutes. Remove from water
and pat dry. In a bowl, toss with salt, pepper and olive oil. Roast in
oven 15-20 minutes.

Add butter to sauce pot. When foam subsides,
add onion, salt, pepper and garlic. Cook 2 minutes. Add turkey,
sun-dried tomatoes and artichokes. Cook 5-10 minutes.

Shut off heat and add chili flakes, lemon, oregano and green onion, and fold potatoes in with turkey and vegetables.

Pour into casserole container, top with cheese and bake 15-20 minutes, or until golden brown.

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