CLEVER CASSEROLES OF CONTENTED TURKEY
"This is a good way to use any leftover poultry."
3 tablespoons butter
1 green pepper, chopped
3 tablespoons flour
1 1/2 cups chicken (or turkey) stock
1 (4 ounce) can sliced mushrooms with liquid
1/4 cup heavy (whipping) cream
1 teaspoon onion powder
Salt and pepper to taste
4 to 5 cups diced cooked turkey
Grated Parmesan cheese
Preheat oven to 400 degrees F.
Melt butter and saute green pepper for a few minutes; add flour, stir, then gradually add stock, stirring constantly until mixture boils. Reduce heat and simmer 1-2 minutes.
Add mushrooms, mushroom liquid, cream, onion powder, salt and pepper. Stir and simmer about 5 minutes. Stir in diced turkey. Spoon turkey and sauce into small casseroles. Sprinkle on grated cheese generously.
Bake until very hot. You can brown the top under a broiler if you like.
TO PREPARE AHEAD OF TIME:
These can easily be made the day before or in the morning, and kept refrigerated until ready to bake and serve.
TO FREEZE:
These freeze without any problem. If they are cold when you are ready to bake them, heat first covered, then again uncovered.
Servings: 4
Source: The Uncommon Cook Book by Ruth Mellinkoff
"This is a good way to use any leftover poultry."
3 tablespoons butter
1 green pepper, chopped
3 tablespoons flour
1 1/2 cups chicken (or turkey) stock
1 (4 ounce) can sliced mushrooms with liquid
1/4 cup heavy (whipping) cream
1 teaspoon onion powder
Salt and pepper to taste
4 to 5 cups diced cooked turkey
Grated Parmesan cheese
Preheat oven to 400 degrees F.
Melt butter and saute green pepper for a few minutes; add flour, stir, then gradually add stock, stirring constantly until mixture boils. Reduce heat and simmer 1-2 minutes.
Add mushrooms, mushroom liquid, cream, onion powder, salt and pepper. Stir and simmer about 5 minutes. Stir in diced turkey. Spoon turkey and sauce into small casseroles. Sprinkle on grated cheese generously.
Bake until very hot. You can brown the top under a broiler if you like.
TO PREPARE AHEAD OF TIME:
These can easily be made the day before or in the morning, and kept refrigerated until ready to bake and serve.
TO FREEZE:
These freeze without any problem. If they are cold when you are ready to bake them, heat first covered, then again uncovered.
Servings: 4
Source: The Uncommon Cook Book by Ruth Mellinkoff
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