Debbie is making succotash with a spin on it to make the perfect dinner casserole.
- 2 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil, divided
- 1 smoked turkey leg, meat roughly chopped (leg weight ~.75lb, ~2 cups chopped meat)
- ½ medium yellow onion, diced, ~200g
- 4 large garlic cloves, minced
- 1 large red bell pepper, finely chopped, ~225g
- 4 cups fresh or frozen corn kernels (if frozen, thaw first)
- 4 cups frozen baby lima beans, thawed
- 1 teaspoon red pepper flakes
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup chicken stock
- 2-3 thinly sliced scallions, 2-3 tablespoons reserved for garnish
- 1 cup heavy cream
- 2 large eggs, beaten
- ~30 Ritz crackers
- 1 cup shredded cheddar cheese
- Preheat oven to 425°F.
- In a large, deep skillet, melt butter in 1 tablespoon oil.
- Add chopped turkey meat, saute until fragrant, 3-4 minutes.
- Add onion and garlic, saute until softened, 4-6 minutes.
- Add bell pepper, corn kernels, and lima beans. Stir to combine. Season with red pepper flakes, salt, and black pepper to taste.
- Add chicken stock, simmer vegetables until liquid has evaporated, 5-6 minutes.
- Stir in sliced scallions, reserving 2-3 tablespoons for garnish.
- Pour vegetables into 9x13 baking dish. Set aside and allow to cool briefly.
- In medium bowl, gently whisk heavy cream with eggs until combined.
- In small bowl, crush crackers roughly and toss with cheese. Season with black pepper.
- Stir cream/egg mixture into casserole dish, evenly distributed through vegetable mixture.
- Top casserole with cracker/cheese mixture, covering all the way to edges.
- Bake casserole for 8-12 minutes, until cheese is melted and crackers are browned. If more crisping is needed, slide casserole under broiler for 2 minutes at a time.
- Garnish with reserved scallions.
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