I guess this is a good time to tell you that I cook with ground turkey in dishes instead of beef. It's not for any health reasons, or any other practical reason. I just like how it tastes. Its the same texture as ground beef but without the over powering taste. Now if I'm making something like a burger where I want a lot of beef flavor, I normally use ground beef. But in spaghetti, casseroles, etc, I LOVE ground turkey. I'm not picky, any brand, any fat content. I like to buy it in big packages and cook it all the day I buy it, then freeze it in one pound portions. This makes my weeknight cooking a BREEZE. Its my favorite new cooking tip!
I also love two other ingredients in this that I love, instant mashed potatoes (another shout out to Kara!) and this onion gravy mix..the potatoes because they're easy and the gravy because its better than any homemade gravy I can produce :) If you can make it from scratch more power to ya!
Ingredients
Two 15.25 oz cans of whole kernel corn
1 lb of ground turkey
Instant mashed potatoes (6 serving recipe)
Two packages of McCormick Onion Gravy Mix
One small yellow onion
Ok so start off by grabbing a skillet big enough for the meat and onions. Heat about a tablespoon or two (just enough for your onion) of olive oil over medium heat. Chop the onion and saute until they're clear. Then throw brown your ground turkey or beef until its cooked through.
While the meat is cooking, mix the gravy mix and two cups of water with whisk and cook on high, stirring frequently until boiling. Once it starts bubbling, remove from heat and let stand for one minute.
Also, between stirring the meat and the gravy, start making the potatoes according to the directions on the box. Use the six serving recipe or whichever one calls for two cups of flakes. Then turn your oven onto the broil setting to preheat.
Once that's all done, its time to start assembly, which can be the tricky part. Luckily, I've already learned the hard way some tricks to help you with this part.
Start by putting the meat and onion mixture in the bottom of about an 8x8 fairly deep casserole dish. I'm bad at estimating sizes, you can see what I used in the pics. Spread it evenly in the bottom. Then pour your gravy on top of that, just straight out of the pot you cooked it in, as evenly as you can, but don't stress about it, the liquid spreads around while its in the oven.
Next layer, corn. Drain the two cans and then just shake the corn out of the can onto the meat mixture. I normally mentally divide the casserole dish in half, and put one can on one side, and one on the other. Then I take a little plastic spatula and just run it over the top of the corn layer till its flat.
Last and trickiest layer, potatoes. I normally take the fork I stirred it with and dollop (don't you just love that word??) small scoops of potato all over the surface. If you try to make big piles they tend to be really hard to spread out. Take the same spatula from the corn and just gently spread the small mounds of potato out. Maybe these pictures will help, I hope so. Then just pop it in the oven for about ten minutes or until you get a little golden color on the potatoes. Then enjoy!!
Somehow I made my pics go in reverse order :( Sorry! I'll get the hang of this website soon..This looks like a lot of information but it's really fast.. probably takes me twenty minutes from start to popping it in the oven. Makes about six servings. OH one more thing, the only reason I use carrots is because Lee is a picky veggie eater. You can use any veggies you want! Don't forget to tell me if you have any comments, criticism, requests. Happy cooking!
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