I know what you are thinking but this recipe is slightly different. I leave the feathers on….
2 lbs fresh boneless turkey*, breast or thigh (not ground) cut into 1″ pieces
4 cups Butternut or Buttercup Squash, peeled and diced into 1/2″ pieces
1 medium red onion, peeled and diced
1/2 lbs cranberries
1 Seasonal Beer** (I used Sam Adams Octoberfest)
2 cups water
3/4 cup + 2 tablespoons flour
4 tbls butter
1/2 cup grape seed or canola oil
3/4 cup panko
4 ounces grated gruyere
Salt & Pepper to taste
Turn on oven 350˚conventional Bake or 325˚Convection
Butter a 9″x13″ casserole and add squash and cranberries.
Heat a large saute pan over a medium heat. Season and flour the turkey using the 3/4 cup of flour.
Add about 2 tbls oil to pan then add a tablespoon of butter. Place in turkey in batches and saute for two minutes on each side. Add additional oil as needed. Add sauteed turkey to casserole.
Keep pan on stove top and caramelize the red onion and add it to the casserole.
Add 2 tablespoons of butter to pan, just when it melts, add the two tablespoons of flour to make a slurry style roux. Before this caramelizes with the rest of the fond in the pan, deglaze with beer. Whip with a whisk to keep it from getting lumpy and slowly add the water to thin the consistency. Pour over ingredients in the casserole.
Top with panko and place in the center of oven. After 45 minutes top with cheese and allow it to melt on top. Check with a meat thermometer to reach at least 165˚ internal temp before you remove from oven. Let it cool for 10 minutes before serving. Remember that if you use the Convection Mode in your oven, it will reduce your cooking time and intensify the heat so wait 35 minutes before you add the panko.
*If you want to use left over cooked turkey be my guest. Just reduce the cooking time in the oven.
**This is a key ingredient since I don’t use any spices in this recipe, so choose a beer that has a flavor that works with Turkey and that wont dominate in flavor