Turkey, Potato, and Onion Bake

Ingredients 0/13

Step 1

Heat your oven to 350°F (175°C) and buttering a 9x13-inch baking dish. Drop the potatoes into a big pot of lightly salted water and bring it to a boil over medium heat. Let them cook just until they’re barely tender, about 4 to 5 minutes. Drain them, then spread the potatoes in the baking dish and layer the turkey on top.

Step 2

Warm some oil in a 10-inch skillet over medium heat. Toss in the onion slices and cook, stirring occasionally, until they’re just starting to soften, around 4 to 5 minutes. Gently separate the onions into rings and scatter them evenly over the turkey.

Step 3

Using the same skillet, melt the butter over medium heat. Stir in the flour and let it bubble for a bit, stirring for about 3 minutes to cook out the raw taste. Slowly whisk in the turkey stock and bring the mixture up to a boil, stirring constantly until it thickens—about 3 to 4 minutes. Take it off the heat, then stir in the Parmigiano-Reggiano until it melts. Finally, mix in the sour cream and pepper, tasting to see if it needs a little more seasoning.

Step 4

Pour this creamy sauce over the layered ingredients in the baking dish, giving the pan a gentle shake so everything settles nicely. Sprinkle the bread crumbs evenly on top.

Step 5

Pop the dish into the oven’s center rack and bake for about 30 minutes, until it’s bubbling and golden on top. Once it’s out of the oven, sprinkle with some fresh parsley and serve it warm.