Bacon and black-eyed peas offer a little southern inspiration for a homey turkey casserole.
slices bacon, cut into 1/2-inch pieces
medium carrots, chopped (1 cup)
medium onion, chopped (1/2 cup)
cup dried lentils (8 oz), sorted, rinsed
can (15 oz) black-eyed peas, drained, rinsed
can (14.5 oz) Italian-style stewed tomatoes, undrained
cups Progresso™ chicken broth (from 32-oz carton)
cups 1/2-inch cubes cooked turkey or chicken
tablespoons chili sauce
Chopped fresh parsley, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook bacon, carrots and onion over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in lentils. Cook 3 minutes, stirring occasionally.
Spoon mixture into baking dish. Stir in black-eyed peas, tomatoes, broth, turkey and chili sauce.
Cover with foil; bake 1 hour to 1 hour 10 minutes or until liquid is absorbed. Sprinkle with parsley.
Ketchup can be used in place of the chili sauce for this delicious casserole.
When you cook a turkey, freeze leftovers to use in recipes. Cool the turkey completely, then package it in small measured amounts. Label and date the packages.
Serve this southern-inspired casserole with thick slices of whole-grain bread and lots of fresh fruit.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.