Turkey Vegetable Casserole
IntroductionSomething to do with the leftover thanksgiving turkey! Something to do with the leftover thanksgiving turkey!
1/4c. grated parmesan cheese
2tbs. olive oil
2 dinner rolls
1 1/2c. chopped onion
1c. chopped celery
1 (8oz) package sliced mushrooms
2c. turkey, chicken or veg broth
1 1/2 tbs. chopped thyme
To make this recipe lower in sodium than what is calculated here try using low sodium broth and fresh or frozen peas. I used canned vegetable broth I had on hand, canned peas and almond milk. The broth and peas are both high in sodium.
Optional items on the ingredients list were not added when I made it either.
Combine parmesan, 1tbs olive oil and bread chunks in food processor. Pulse until coarse crumbs measure about 1 1/2c. Set aside.
Heat remaining 1tbs. olive oil in a skillet. Add onion and celery. Saute for 6 minutes. Add mushrooms and saute for an additional 5 minutes, stir often. Add 1/2c. broth and mix lightly.
In a small bowl combine milk and flour. Gradually stir into skillet mixture and add the remaining broth as well. Cook for about 8 minutes or until it begins to thicken.
Add cooked turkey and peas, cook for an additional 2 minutes or until heated through.
Spoon the mixture from the skillet into a 9x13 baking dish sprayed with non-stick spray. Sprinkle crumb mixture over turkey.
Bake for 25 minutes or until the edges are bubbling.
Serving Size: 6 servings