Turkey Cornmeal Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 381.1
  • Total Fat: 16.2 g
  • Cholesterol: 84.2 mg
  • Sodium: 732.4 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 4.9 g
  • Protein: 27.4 g

View full nutritional breakdown of Turkey Cornmeal Casserole calories by ingredient
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Good for left over turkey - can be made gluten free Good for left over turkey - can be made gluten free
Number of Servings: 4


    •1 tablespoon canola oil
    •1 pound ground turkey breast
    •1 small red bell pepper, chopped
    •1 small yellow bell pepper, chopped
    •1 large jalapeno pepper, seeded and diced
    •3 large chard leaves, stems removed and thinly sliced
    •2 cloves minced garlic
    •Dash white pepper
    •Dash cayenne pepper (optional)
    •1/4 teaspoon sea salt plus more, to taste
    •1 cup cornmeal
    •1 3/4 cups gluten-free chicken broth
    •3/4 cup water

    Options: top with 1 cup grated Monterey Jack cheese (Not included in recipe calculator)


Preheat oven to 400°F.
In a large skillet, heat the oil and sauté the ground turkey, red and yellow bell peppers and jalapeño over medium-high heat until turkey is cooked, about 5 to 7 minutes. Add sliced chard leaves, garlic, white pepper, cayenne pepper (if using) and salt to taste. Cook until chard is wilted, about 2 to 3 minutes. Set aside.
In a large saucepan, combine cornmeal with broth, water and 1/4 teaspoons of salt. Bring to a boil over medium heat; cook, stirring constantly until mixture reaches the consistency of mashed potatoes, 4 to 5 minutes. Stir in the cheese, if using.
Coat a 9x9-inch baking dish with canola oil spray. Spread half the cornmeal evenly in bottom of the baking dish. Spoon the turkey mixture over the top. Evenly spread remaining cornmeal over the turkey. Bake for 20 minutes, or until cornmeal crust is lightly browned

Number of Servings: 4

Recipe submitted by SparkPeople user ICEDREGULAR.

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