Buffalo Turkey and Potatoes

Buffalo Turkey and Potatoes is a recipe that I heavily borrowed from to create. The original recipe called for chicken, but I only had turkey breast tenderloin in the freezer.

Since payday was too far away for a spontaneous trip to the grocery store, I made do with what I had. It turnout out pretty darned good! Cutting the tenderloin into strips was a task in itself, but overall it was an easy and delicious meal.


1 1/4 lb boneless, skinless turkey breast OR turkey breast tenderloin, cut into 1 inch strips

1 tablespoon Lawry's seasoned salt

2 teaspoons ground black pepper, separated

1/3 cup buffalo wing sauce

6 cups o'brien style hash browns (thawed)

1 cup ranch or bleu cheese salad dressing

1/2 cup shredded Cheddar cheese

1 (10 ounce) can condensed cream of chicken or mushroom soup

1/2 cup crushed corn flakes

2 tablespoons butter or margarine, melted


Preheat oven to 350. Lightly grease 3 quart baking dish (usually 13x9 dish).

Place turkey strips in a medium bowl. Sprinkle seasoned salt and 1 teaspoon of pepper over turkey strips, stir. Add wing sauce, stir to coat all pieces.

In a large bowl, combine potatoes, dressing, cheese and remaining pepper. Stir well, until all potatoes are coated with mixture.

Spoon potato mixture into baking dish. Be sure to spread potatoes evenly over entire dish.

Place turkey strips on top of potatoes.

Stir together cornflake crumbs and butter in a small bowl. Sprinkle on top of turkey strips and potatoes.

Cover dish with foil and bake for 30 minutes.

Uncover dish and bake for another 20-25 minutes or until turkey is done and potatoes are tender.

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