Turkey tater tot hot dish

Heat oil and butter in a skillet over high heat; once the butter melts add the sliced mushrooms and a big pinch of salt.

Cook until the drawn-out moisture evaporates and the mushrooms fry and brown.

Add the diced onion and saute 3 to 4 minutes, until starting to turn translucent.

Add the ground turkey and break it up with a spatula, not too fine.

Add the rest of the salt, black pepper, smoked paprika, garlic powder and cayenne; drop to medium-high and cook, stirring and browning, 3 to 4 minutes until no liquid remains in the pan.

Sprinkle in about 1/4 cup flour and stir to form a roux; cook stirring 3 to 4 minutes to cook out the raw flour taste.

Add the diced green chilies, diced red bell pepper and chicken broth; stir and bring to a simmer, then boil, since a roux does not thicken until boiling.

Adjust: reduce if too liquid, add broth or water if too dry; taste for salt.

Transfer to a 9 by 12 or 9 by 13 casserole dish and spread evenly.

Scatter over grated cheddar and press down lightly with a spatula or spoon.

Cover the surface with tater tots in neat rows, one column and one row first, then fill in.

Optionally scatter over a little more cold grated cheese.

Bake in the centre of a 450 degree oven for 30 to 35 minutes.

Shake over a little cayenne; serve with fresh chive.