TURKEY POTATO CASSEROLE RECIPES

Steps:

• Cook turkey sausage in a nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary. Add soup; stir well.
• Combine 1 cup milk and flour, stirring until smooth. Add milk mixture to turkey mixture; bring to a boil. Stir in peas and carrots. Reduce heat, and cook, uncovered, 2 to 3 minutes or until turkey mixture is slightly thickened, stirring occasionally. Place 1 cup mixture into each of 6 (8-ounce) ovenproof casserole dishes coated with cooking spray.
• Prepare potatoes according to package directions, using remaining 1 1/2 cups milk. Top each casserole with 1/2 cup mashed potato mixture. Sprinkle with paprika, if desired. Bake at 400° for 15 to 20 minutes or until turkey mixture is thoroughly heated and potatoes are lightly browned. Sprinkle with chopped parsley, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
• Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
• Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
• Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
• Garnish with parsley and serve warm.