ROAST TURKEY CASSEROLE

ROAST  TURKEY  CASSEROLE

It's the day after Thanksgiving or that big Christmas dinner and you have a lot of Roast Turkey left over that is just too good to put between two pieces of White Bread and eat as a Sandwich.  You can preserve that succulent Roast Turkey experience by combining sauteed Vegetables and a simple White Sauce with Parmesan Cheese to make an amazing Casserole.  You may have extra Vegetables that you did not use and Bread that is begging to be put to good use.  This recipe will recycle them all into a delicious creamy Casserole.  Thanksgiving may be over but when you are Cooking The Amazing you'll be thankful for leftovers.





Here is the recipe.




3 c  Cooked Egg Noodles
3 c  Cooked Roast Turkey, 1 inch cubed
6 T  Butter
1 T  Olive Oil
1 c  White Mushrooms, sliced
1 1/2 c  Yellow Onion, medium diced
1 1/2 c  Celery, sliced thin
3/4 c  Carrots, medium diced
2  Cloves of Garlic, finely minced
1 t   Sea Salt, fine grain
1 t  Black Ground Pepper
1 t  Dried Thyme
1 t  Poultry Seasoning
1 t  Old Bay Seasoning
1/4 c  All Purpose Flour
4 c  Whole Milk
1 T  Chicken Base
1 1/2 c  Parmesan Cheese, shredded
2 c  Sour Dough Bread, 1 inch cubed
1/2 c  Grated Parmesan Cheese




1.  Preheat oven to 350 degrees.  Place a large Dutch oven or deep casserole on a large cookie sheet for easy transfer to and from the oven. 

2.  Cook large sized Egg Noodles until just soft and drain well and reserve 3 cups.  Place the cooked Egg Noodles in the bottom of the Dutch oven.

3.  Pull large chunks of cooked Roast Turkey, both white and dark Meat from the bird and dice into large 1 inch pieces.  Place the diced Turkey in the baking dish with the Egg Noodles.

3.  In a large pan over medium heat saute the sliced Mushrooms in 6T Butter and 1 T Olive Oil until browned and crispy on edges.  This takes about about 8 minutes.  Remove the Mushrooms from the pan and add them to the baking dish with the other cooked ingredients.

4.  In the same pan over medium heat saute the Onions, Celery and Carrots, adding more Olive Oil if needed to the pan, until the Onions are cooked and the Carrots and Celery are soft.  Then add the minced Garlic and saute 1 minute.

5.  Add the Sea Salt, Black pepper, Thyme, Poultry Seasoning and Old Bay and stir in the sauteed vegetables well.  Then add the 1/4 c of AP Flour and mix in well.  The Pan will look dry, the Vegetables will look cakey and the bottom of the pan will get a dry coating.  Cook the Flour, stirring constantly, for 2 minutes.

5.  Add the Milk and 1 T of Chicken Base (see note) and turn up the heat to medium high stirring constantly and bring to a boil.  Boil for 2 minutes continuing to stir rapidly and being sure to scrape the bottom of the pan well.  The sauce will thicken quickly.

 6.  After 2 minutes of boiling remove from the heat and add the 1 1/2 c shredded Parmesan Cheese.  Stir in well allowing to melt.

 7.  Taste for seasoning now.  Add more Salt or Pepper as needed and stir in well.  Add this sauce to the baking dish and fold gently into the other cooked ingredients until well combined.  Then top with 2 c Sour Dough Bread cubes (or Italian or French style Bread) then sprinkle 1/2 c of grated Parmesan Cheese over top and bake for 45 mins at 350 degrees in center of your oven uncovered.

8.  Allow to sit for 10 minutes once cooked before serving so the sauce can come together and it cools down.  It is like lava when just out of the oven.

TIP:  Chicken Base is a concentrated Chicken Stock used in restaurants to boost flavor of food.  It is used similarly to how you would use a Bouillon cube but is made from Meat and is natural.  I use Organic Better Than Bouillon brand.  Find it at the market near the Bouillon Cubes. 

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