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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Grease a 2 1/2- to 3-quart oval or rectangular baking dish; set aside.
In a 12-inch skillet cook ground turkey and turkey sausage over medium heat until brown, using a wooden spoon to break up meat as it cooks. Remove meat from skillet and set aside. In the same skillet combine 1 tablespoon of the butter and the 2 tablespoons of olive oil; heat over medium heat until butter is melted. Add celery and onion; cook until vegetables are tender. Stir in flour, herbes de Provence, and 1/8 teaspoon of the pepper. Add broth and evaporated milk. Cook and stir until bubbly. Stir in cooked turkey and turkey sausage. Transfer to the prepared dish.
Meanwhile, in a large skillet heat the remaining 2 tablespoons butter. Add cabbage, green onions, and the remaining 1/8 teaspoon pepper; cook just until cabbage is tender. Add mashed potatoes; heat through. Spoon potato mixture over turkey mixture; spread evenly to cover the turkey mixture.
Bake, uncovered, for 35 to 40 minutes or until edges are bubbly. Let stand for 10 minutes before serving. If desired, cook shallot in hot oil over medium heat about 5 minutes or until golden brown. Top casserole with shallots.