Description
Transform your post-celebration turkey leftovers into this vibrant, comforting Southwestern-inspired casserole. Using a blend of aromatic spices like cumin and chili powder, sweet fire-roasted bell peppers, and zesty hatch chiles, this dish creates a rich, cheesy pasta bake that is both efficient and incredibly flavorful. It is the perfect hearty meal that ensures not a single bit of your culinary hard work goes to waste, making family dinner feel like a fiesta.
Ingredients
4 tablespoons unsalted butter
1 large onion, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried mustard
1/4 teaspoon white pepper
1/2 teaspoon kosher salt
Pinch of cayenne pepper
3 tablespoons all-purpose flour
3 cups low-sodium chicken or turkey stock
1/2 cup half-and-half
2 roasted bell peppers, chopped
1 cup fire-roasted green chiles, chopped
1 (14-ounce) can petite diced tomatoes, drained
3 cups cooked turkey meat, cubed
1 1/2 cups sharp cheddar cheese, shredded
1 pound corkscrew fusilli pasta
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook the fusilli pasta in a large pot of salted boiling water until al dente, drain, and set aside.
In a large saucepan, melt the butter over medium heat and sauté the onion until translucent.
Stir in the cumin, chili powder, mustard, white pepper, salt, and cayenne pepper, cooking for one minute until fragrant.
Whisk in the flour and cook for 2 minutes to create a roux.
Slowly pour in the chicken stock and half-and-half, whisking constantly until the sauce thickens.
Remove from heat and fold in the diced tomatoes, roasted peppers, green chiles, and cooked turkey.
Combine the sauce with the cooked pasta in a large bowl, then transfer the mixture to the prepared baking dish.
Top generously with the shredded cheddar cheese.
Bake for 20-25 minutes until the sauce is bubbling and the cheese is melted and slightly browned.
Notes
If the sauce looks too thick, add a splash more stock before mixing into the pasta. You can substitute the cheddar with Monterey Jack or pepper jack for an extra kick of spice. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg