Ingredients
-
3
-
3/4
-
1/2
-
1
-
1/8
-
2 1/4
-
1
-
2
-
1
-
1
-
3/4
-
1
-
3/4
-
1/4
-
Directions
Day-after Scalloped Turkey, This casserole is a great use of leftover Thanksgiving or Christmas turkey! Make it and put it into a casserole dish and seal well, then put it in the freezer for a couple of weeks down the line when you’re craving the taste of the holidays again 🙂 It also travels well to potlucks, especially if you use one of those disposable foil casserole dishes! You can even make the bread cubes from leftover rolls, toasted in your oven , Fantastic recipe Made twice already Subbed sliced celery for the mushrooms as thats what I had great served over mashed potatoes
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
in a Saucepan Over Medium Heat, Melt 1/2 Cup Butter, Then Stir in the Flour, 1/2 Tsp Salt, and Pepper and Lower the Temperature and Cook Over Low Until Bubbly and Golden. |
|
3
Done
|
Gradually Whisk in the Broth and Milk and Simmer For 4 Minutes While Continuing to Whisk, Then Taste and Add More Salt and Pepper, If You Like; Set the Sauce Aside. |
|
4
Done
|
in a Large Bowl, Toss Together the Bread Cubes, Onion, Garlic, Celery, Mushrooms, Remaining 1/2 Teaspoon Salt, Sage, and Remaining 1/4 Cup Melted Butter; Toss Well to Coat. |
|
5
Done
|
Add the Chopped Turkey Meat and Sauce and Mix Well. |
|
6
Done
|
Pan Spray a 2-Quart Casserole Dish and Pour Dressing-Chicken-Sauce Mixture Into the Dish, Top With the Grated Parmesan, Cover, and Bake at 350 Degrees F For 45 Minutes, Then Uncover and Bake 10 to 15 More Minutes Until Parmesan Is Golden. |
