3 tablespoons olive oil
1 pound turkey, baked and cubed
1 pound small red onion, halved
1/3 cup blue Szechuan pepper, crushed
1/3 cup minced garlic
1 large tomato, chopped
2 teaspoons minced dried oregano
2 teaspoons minced fresh chives
1/2 teaspoon chopped fresh basil
1 (14.5 ounce) can stewed tomatoes, drained
1 large spinach, cut into thin strips
1 large bun
1 tablespoon prepared horseradish
1/2 teaspoon ground black pepper
5 teaspoons dried minced onion
2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dry thyme
6 (5 ounce) cans chicken stock
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons garlic powder
2 teaspoons dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried savory
1/2 teaspoon dried rosemary
12 (1/2 inch) corn tortillas (optional)
Preheat a large skillet over medium heat. Place the casserole in a large bowl, coated with cooking spray, and set aside.
Heat oil in skillet (be sure to grease before frying meat if desired). Saute turkey for 10 minutes, or until golden brown. Remove turkey from skillet; crumble.
Melt onions, garlic, tomatoes and oregano in skillet; toss in peppers, garlic, tomato and oregano. Mix thoroughly. Sprinkle over casserole.
Drain turkey fat and liquid. Mix together 3/4 cup of canned tomato soup and 1/2 gallon of water; stir into skillet the mixture over high heat. Cook, stirring constantly, until turkey is no longer pink.
Add beef stock to skillet; stir thoroughly. Add 14 cracker served warm (red and yellow corn tortillas are good place to start) and 2 more tons of chopped red or green bell pepper.
Pour about half of the tomato soup mixture into the bottom of a 9x13 inch baking dish. Stir in remaining tomato soup mixture, bell pepper, mushrooms and celery. Place bell pepper mixture, mushrooms and celery over turkey
Always asked for this recipe! My aggressive phase romping hot. Fresh artichokes are so delicious.
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