Thanksgiving Leftovers Casserole
Created by Down to Earth MarketsServes: 4 – 5
Course: Meat, Poultry Seafood Entrees
Season(s): Fall, Winter
Ingredients
- 3 cups roasted turkey, stripped or cut into bite-sized pieces*
- 3 tablespoons olive oil
- 1 celery stalk, medium diced
- 3 tablespoons white flour
- 2 1/4 cups chicken stock
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 leek, white & pale green parts rinsed well & medium diced
- 10 ounces mushrooms, halved or chopped if large
- 3 tablespoons dry sherry
- 3/4 cup milk
- 8 slices bread, cut into triangles (multigrain works best)
- 1/3 cup Parmesan, grated
Instructions
Start from scratch or use this recipe to make a delicious meal out of odds and ends left over from Thanksgiving.
Preheat oven to 350 degrees. Heat olive oil in saute pan over medium heat then add leek, celery, mushrooms and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and golden brown. Stir in the flour and cook for another two minutes, stirring often. Add sherry, chicken stock, milk and bay leaf and cook for five minutes or until thickened, stirring to scrape up any browned bits from the bottom of the pan. Season to taste with salt and pepper. Remove and discard bay leaf.
Cover the bottom of a two quart casserole dish with the bread triangles, overlapping them slightly. Spoon half the vegetable-sauce mixture over the bread then add a single layer of turkey/chicken pieces. Spread remaining vegetable-sauce mixture over the turkey and top with the parsley and grated Parmesan. Bake casserole in oven for 25-30 minutes or until the top is golden brown and the contents bubbling. Let stand 15 minutes before serving.
*You can replace cooked turkey with two large chicken breasts, seasoned with salt and pepper and cooked in a saute pan until browned and cooked through then sliced or shredded.
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