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CREAMY BRUNCH CASSEROLE

IG Exceldor casserole brunch cremeuse

With Turkey, Baby Potatoes, Bacon, Kale, and Poached Eggs

Whole Poultry Casseroles and gratins Skillet Brunch Turkey leftovers
2-4 Portions
15 min Prepping
15 min Cooking
Recipe Easy

Ingredients

  • 2 tbsp. (30 ml) olive oil
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 3/4 cup (190 ml) bacon, diced
  • 3/4 cup (190 ml) kale, finely chopped
  • 1 cup (250 ml) leftover roasted baby potatoes, halved
  • 1 tbsp. (15 ml) cider vinegar
  • 3/4 cup (190 ml) chicken broth
  • 1/3 cup (85 ml) 15% cooking cream
  • 4 poached eggs
  • Salt and pepper

Directions

Click the steps to erase them.

  1. In a Dutch oven, heat olive oil over medium-high heat and sauté shallot for 1 minute. Add garlic and sauté 1 more minute. Add bacon and brown on all sides. Stir in turkey pieces and cook 2 minutes.
  2. Add kale and baby potatoes and cook 1 minute. Deglaze with cider vinegar. Once it has completely evaporated, add chicken stock and cream.
  3. Simmer over low heat several minutes until mixture is thick and creamy.
  4. Serve straight from the pot with poached eggs and toasted country bread.