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.
- 3 cups cooked turkey or 3 cups cooked chicken meat, chopped
- 3⁄4 cup butter, divided
- 1⁄2 cup flour
- 1 teaspoon salt, divided
- 1⁄8 teaspoon fresh ground black pepper
- 2 1⁄4 cups chicken broth
- 1 cup whole milk or 1 cup 2% low-fat milk
- 2 cups toasted bread cubes
- 1 cup chopped yellow onion
- 1 teaspoon roasted minced garlic
- 3⁄4 cup chopped celery
- 1⁄2 cup chopped mushrooms or 1 (4 ounce) can mushrooms, chopped
- 3⁄4 teaspoon ground sage
- 1⁄4 cup grated parmesan cheese
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- Add the chopped turkey meat and sauce and mix well.
- 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.