Friday, April 3, 2015

Turkey Broccoli and Cauliflower Hotdish

I walked into the kitchen the other day and there was a frozen turkey residing in my sink.  I looked at my hubby who promptly replied, "I plan to put it on the smoker tomorrow".  Awesome.  Sounds delish . . .. and then it ended up unexpectedly raining.  So, that left me with the task of roasting a turkey - and we at it for the next 3 days.  What's your favorite thing to do with leftover turkey?  Sandwiches?  Soup?  Hotdish?  Pasta?  Chow Mein?  Well, all of those are good suggestions - and here is what we went with on day 3 of leftovers.  I hope you enjoy.

Turkey Broccoli and Cauliflower Hotdish

16 oz (1 lb) of Broccoli - Cauliflower Frozen Vegetable Blend, defrosted
3 Cups Turkey (shredded or cut into small pieces)
2 Tablespoons Butter
1 Small Onion, Diced
8 oz Fresh Sliced Mushrooms 
3 Tablespoons Whole Wheat Flour
1 and 1/2 Cups Low-Sodium Chicken Broth (or Turkey broth if you have it)
2 Tablespoons Dry Sherry
3 Tablespoons Half and Half
1/2 Cup Parmesan Cheese
Salt and Pepper
1/4 Cup of Sliced Almonds or Breadcrumbs

Step 1:  Preheat oven to 375 degrees Fahrenheit.  Grease a 9 x 13 baking dish.

Step 2:  Pour the vegetables into baking dish, spread out into and even layer.  Distribute the turkey on top of the broccoli and cauliflower.  Set aside.

Step 3:  In a medium skillet, melt the butter over medium heat.  Add the onions and mushrooms and saute until the onions just begin to brown.  Stir in the flour until the onions and mushrooms are well coated.  Pour in the broth and stir to combine.  Bring to a boil and cook for 1 minute.  Next, add the sherry, 1/2 and 1/2, and the cheese.  Stir to combine.  Season to taste with salt and pepper.  

Step 4:  Pour the mushroom mixture over the top of the turkey and vegetables.   Sprinkle with either the sliced almonds or breadcrumbs (your choice).  Place in oven uncovered and bake for 30 minutes or until heated thoroughly.

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