Creamy Brunch Casserole

With Turkey, Baby Potatoes, Bacon, Kale, and Poached Eggs

  • 4 servings
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  1. In a Dutch oven, heat olive oil over medium-high heat and sauté shallot for 1 minute. Add garlic and sauté 1 more minute. Add bacon and brown on all sides. Stir in turkey pieces and cook 2 minutes.
  2. Add kale and baby potatoes and cook 1 minute. Deglaze with cider vinegar. Once it has completely evaporated, add chicken stock and cream.
  3. Simmer over low heat several minutes until mixture is thick and creamy.
  4. Serve straight from the pot with poached eggs and toasted country bread.