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| Best Loved Casseroles P. 86 | |||||
| Ingredients: | |||||
| 1 lb | small turnips, peeled/cut in 1/2in. cubes | ||||
| 1 lb | lean ground turkey | ||||
| 1/3 cup | dry bread crumbs | ||||
| 1/4 cup | chopped onion | ||||
| 1/4 cup | ketchup | ||||
| 1 whole | egg | ||||
| 1/2 tsp | salt | ||||
| 1/2 tsp | pepper | ||||
| 1/2 tsp | beau monde seasoning | ||||
| 1/3 cup | half-and-half | ||||
| 1 T | butter or margarine | ||||
| 1 T | chopped fresh parsley | ||||
| 1/4 cup | shredded sharp cheddar | ||||
| Directions: | |||||
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Preheat oven to 400. Place turnips in lg saucepan; cover with water. Cover and bring to boil. reduce heat to medium-low. Simmer 20 minutes or until fork-tender.
Mix turkey, crumbs, onion, ketchup, egg, salt, pepper and seasoning. Pat on bottom and side of 9-in pan. Bake 20-30 min. until turkey is no longer pink. Blot with paper towel to remove any drippings. Drain turnips. Beat turnips with electric mixer until smooth, blending in half-and-half and butter. Season to taste with salt and pepper. Fill turkey shell with turnip mixture; sprinkle with parsley and cheese. Bake until cheese melts. Garnish as desired. |
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