I adapted this from the latest issue of Cooking with Paula Deen. See comments at the end.
* Exported from MasterCook *
Hungry Boy Casserole
Recipe By : adapted from Cooking with Paula Deen, Oct 08
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Poultry
Amount Measure Ingredient — Preparation Method
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1 tb olive oil
1/2 lb ground turkey
1/2 cup onion — diced
1/2 cup green bell pepper — diced
1 14 oz can fire-roasted tomatoes — diced
1 14.5 oz can black-eyed peas — drained & rinsed
4 oz tomato sauce
1/2 cup niblet corn
2 oz diced green chiles — drained
1 ts creole seasoning
1 ts garlic powder
1/2 ts smoked paprika
1/2 ts Penzey's 4S Smokey Seasoned Salt
1/2 ts ground black pepper
1 1/2 cups shredded cheddar cheese
6 tb unsalted butter
3 cups self-rising flour — or more
3/4 cup shredded cheddar cheese
3/4 cup whole milk
Make biscuits: In a medium bowl, cut butter into flour with a pastry blender until mixture is crumbly. Stir in cheese. Pour in milk, stirring just until combined.
On a lightly floured work surface, knead dough 12 times. Roll it out untili it makes a 9×18 inch rectangle. Cut with a 2" biscuit cutter.
For casserole: Preheat oven to 425 degrees F. Lightly grease an 8×8 baking dish.
In a large skillet, heat oil over MED-HIGH heat. Add turkey and cook for 5-6 minutes, stirring frequently. Add oniom and bell peppers; cook for 2-3 minutes, or until tender.
Stir in tomatoes, black eyed peas, tomato sauce, corn, chiles, creole seasoning, garlic powder, smoked paprika, 4S Seasoned Salt, and red pepper; cook for 6-7 minutes, or until heated through. Stir in cheese.
Pour turkey mixture into prepared pan. Cover with biscuits. Bake at 425 degrees F for 25-30 minutes until biscuit topping is golden brown.
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NOTES : Risa's note:
Original recipe called for double the ingredients and fed 8-10 people. Also it included 1 cup diced celery and 1 cup frozen okra.