Creamed turkey mixtures can easily be turned into chowders or soups. Simply add turkey or chicken broth to thin. For a richer soup add cream, too.
Preheat oven to 350°F. Lightly grease a large baking dish.
Chop the turkey and set aside.
Melt butter in a large skillet. Add onion and mushrooms and sauté for about 5 minutes. Add water chestnuts, red pepper, celery soup, cream, and turkey. Stir to blend and cook over medium heat for another 5 to 7 minutes. Pour mixture into the baking dish.
In a small bowl, combine the crushed cornflakes and cheese. Sprinkle evenly over the turkey mixture. Bake for 1 hour or until mixture is bubbling hot and cheese has melted and browned on top.
Minnesota Hot Dish
Known as casseroles in other parts of the country, these all-in-one dishes are the cornerstone of family cooking in Minnesota. Whether the base is meat and potatoes, noodles and tuna fish, or ham and eggs, hot dishes with a topping of something crunchy, like cornflakes mixed with a sharp cheese, are ever popular.
4 cups cooked wild turkey
4 tablespoons butter
1 onion, chopped
2 cups mushrooms, sliced
1 cup water chestnuts, sliced
1 cup roasted red pepper, chopped
1 (10-ounce) can cream of celery soup
1 cup heavy cream
2 cups cornflakes, crushed
1 cup Romano cheese, grated