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| Turkey Casserole courtesy photobucket.com |
The left over turkey from Thanksgiving needed to be used
up. A few days prior I had made Turkey
Croquettes which we enjoyed very much.
They were fried, so I wanted to make a version that could be baked.
This recipe is similar to the croquettes, except everything
is inside. For this adaptation I would
be using the chopped onion because it is for just Robert and me and we like
onions.
If you have at least four (4) cups of turkey use this
recipe. I cut it in half because all I
had was two cups of left over turkey. I
had another cutting of chard, so we enjoyed fresh chard with our turkey. There was some left over which was our lunch for
the next day.
6 T butter
6 T flour
2 cups milk
2 chicken bouillon cubes
1 small onion chopped
Make a white sauce with the butter, flour and milk remove
from heat and add the bouillon cubes and the chopped onion. Allow the onion to sit in the hot sauce and gently
absorb the heat.
Add:
4 cups chopped left over cooked turkey or chicken
1 cup stuffing mix
(Give it a toss in the food processor)
1/4 cup dried parsley
4 large eggs
Salt and pepper taste.
(I left out the salt as the bouillon cubes are salty.
Mix well and pour into a 9 x 12 glass baking pan. Sprinkle paprika on top for garnish
Bake 45 minutes at 350 degrees. Cut into squares and enjoy. Freeze any that is left
over for another day.
This post has been entered in Ann Kroeker’s, Food
on Fridays
Do visit Ann's lovely
site and view other interesting recipes.
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