Recipe Database
Leftover Turkey Dinner Casserole
Leftover Turkey Dinner Casserole
1 2/3 cups hot water
1 pkg (6oz) Stove Top Dressing Mix with cranberries
3 cups sliced cooked turkey
3 Datil peppers drained
1 pkg (10 oz) frozen broccoli florets, thawed, chopped
1 can (10 ¾ oz) condensed cream of chicken soup
¾ cup half & half

Add hot water to stiffing mix; stir just until moistened. Set aside

Toss turkey and broccoli with Datil peppers

Place turkey and broccoli in 13x9 inch baking dish

Mix soup and half & half

Pour over turkey mixture

Top with stuffing

Bake at 375 F for 30 minutes or until heated through.

This took about 35 minutes on the Big Green Egg

This recipe performed at the "Leftover" show at Big Green Egg headquarters on 11/20/2010

The Datil is an exceptionally hot pepper, a variety of the species Capsicum chinense (syn. Capsicum sinense).

Datils are similar in strength to Habaneros but have a sweeter, fruitier flavor. Their level of spiciness may be anywhere from 100,000 to 300,000 scoville units. Mature peppers are about 3.5 inches long and yellow-orange in color, some sub-varieties are round.

Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida. Although local lore suggests datils were brought to St. Augustine by indentured workers from Minorca in the late 18th century, it is more likely they were brought from Chile around 1880 by a jelly maker named S. B. Valls[1]. Datil peppers are used by the Minorcan community in many recipes[2]. There are many commercial manufacturers of datil pepper products in St. Augustine, and there is an annual Datil Pepper Festival.