Creole Turkey Casserole with Hominy, Pumpkin, and Garden Herbs

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a casserole dish or baking dish with a little of the vegetable oil.

2. 2

   2. Heat the remaining vegetable oil in a large pot over medium heat. Season the turkey breast with salt, black pepper, ground cumin, and annatto or paprika. Brown the turkey for 5 to 7 minutes, stirring, until it changes color and develops light golden edges. Remove and set aside.

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   3. In the same pot, add the scallions, plum tomatoes, red bell pepper, and minced garlic. Cook for 6 to 8 minutes until a thick, fragrant hogao forms.

4. 4

   4. Stir in the diced pumpkin squash, dried oregano, and half of the chopped fresh cilantro. Mix well so the squash is coated with the hogao.

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   5. Pour in the chicken or turkey stock and add the cooked hominy. Cook over medium heat for 12 minutes, stirring occasionally, until the squash starts to soften and the stock reduces slightly.

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   6. Return the turkey breast to the pot and add the heavy cream. Cook 5 more minutes over medium-low heat until the mixture becomes creamy. Adjust salt and black pepper to taste.

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   7. Transfer the mixture to the prepared casserole dish. Sprinkle the grated fresh cheese, toasted white arepa crumbs, and the remaining chopped fresh cilantro over the top.

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   8. Bake for 18 to 20 minutes at 200 °C / 400 °F, until the cheese is melted, bubbling, and the top is lightly golden.

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   9. Let it rest for 5 minutes before serving so the casserole sets slightly and is easier to portion.