Buffalo Wild Turkey and Potato Casserole | Great Days Outdoors

Make this casserole to use any leftover turkey from the holidays. Photo by John E. Phillips

A dear friend shared this tasty recipe with us, and all the people who work with us at our writing business loved it.


1 bag (24-28 ounces) baby gold potatoes, halved

1/2-cup buffalo wing sauce, divided (mild)

6 slices precooked bacon

1-3/4-pounds boneless, skinless turkey breast

1-1/2-cups shredded Mexican-blend cheese

1/2-cup french-fried onions

1/2-cup pre-sliced green onions

1/2-cup ranch dressing


Preheat oven to 450 degrees. Halve potatoes; place in microwave-safe bowl, and cover. Microwave potatoes on high for 8 minutes. Drain potatoes; then toss with 1/4-cup wing sauce; transfer mixture to a 13×9-inch baking dish. Bake 20 to 25 minutes, or until potatoes are fork tender, stirring once halfway through the bake time. Meanwhile, chop bacon. Cut turkey into 1/2-inch cubes. Reduce heat to 400 degrees. Combine turkey pieces with remaining 1/4-cup wing sauce, and then stir into potatoes. Combine remaining ingredients (including bacon); top potatoes with mixture. Bake 20 minutes more, or until center of casserole is at 165 degrees. Let stand 5 minutes to cool before serving. Yield: six to eight servings. (Denise’s notes: Be sure to use mild wing sauce the first time you prepare this dish. We love spicy foods, but this recipe is very rich. Also, to shorten the prep time, or, if you have unexpected company, you can use canned whole potatoes—be sure to drain—and real bacon bits. I always keep some in my freezer).

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