Roaring Fork Southwestern Turkey Casserole

Source: Roaring Fork, Scottsdale, Arizona

1/2 cup unsalted butter
4 cups raw turkey breast, cut into small chunks
1/2 cup onion, diced
1/4 cup carrot, diced
1/4 cup celery, diced
1 cup russet potatoes, diced and blanched
1/2 cup corn kernels
3 tablespoons garlic, minced
1/4 cup poblano chile, roasted, peeled, seeded and chopped
2 cups chicken broth
1/4 cup flour
2 tablespoons cumin seeds, toasted
1/2 cup cilantro leaves, chopped
Kosher salt and cracked black pepper to taste

Heat half the butter in a heavy cast-iron pot or Dutch oven. Saut turkey, onion, carrot and potatoes until vegetables are just tender. Add corn, garlic and roasted poblano. Saut briefly and add chicken broth.

Heat the rest of the butter in a skillet and stir in the flour to form a thick roux. Add the roux to the casserole a little at a time until the desired thickness is achieved. Flavor with toasted cumin and cilantro and season with salt and pepper. Serve hot with biscuits.

Makes 4 servings.