Saturday, November 28, 2009

Turkey and Fixin's Casserole

This recipe has been made so it is flexible enough to change depending on what vegetables you have leftover after Thanksgiving. I kept it to the typical pot pie style vegetables as many of those were used in my other recipes for Thanksgiving. So, you might still find some of these raw vegetables in the refrigerator or you might still have some dishes left over with these vegetables in them. If you are using leftover dishes then of course skip the vegetable cooking. Either way, use what you have to make this delicious casserole and make sure you have some Faux-Tato or Maple Sweet Potato Whip leftover for the topping. I hope you enjoy.

Turkey and Fixin's Casserole


1 cup turnips, diced
3/4 cup carrots, diced
1 cup green beans, cut into 1" pieces
3/4 cup celery, sliced thin
1/2 medium onion, diced
3/4 cup mushrooms, sliced
3 cups turkey, diced
2 Tbsp. unsalted butter
1 clove garlic, minced
2 Tbsp. all purpose flour
1 cup low sodium turkey or chicken stock
1/2 cup heavy cream
2 tsp. fresh thyme
1 tsp. ground sage
1/4 cup fresh parsley, chopped
1 1/2 cups leftover Faux-Tato (or Maple Sweet Potato Whip)
1 tsp. paprika
2 Tbsp. Parmesan cheese, grated (optional)
salt and pepper
vegetable spray

Preheat oven to 425'

Place turnips and carrots in a medium pot and cover with water and salt if desired. Bring to boil on high heat and cook for 7 minutes. Add the green beans and cook for another two or three minutes or until the vegetables are tender. Drain and reserve in a large bowl.

Lightly coat a large saute pan with the vegetable spray and place on medium high heat. Add the celery, onions and mushrooms and saute for about 10 minutes or until tender. Transfer vegetables to large bowl with turnip mixture. Add diced turkey.

Melt the butter in the same saute pan and add the garlic. Saute about two minutes and add the flour and stir with a whisk constantly for about 2 or 3 minutes. Slowly add the turkey stock and whisk constantly. Add the cream, thyme and sage. Season with salt and pepper if desired. Bring to a simmer, reduce heat and continue simmering for about 3 to 5 minutes until the sauce reduces and thickens. Pour sauce into bowl with the reserved vegetable mixture, add the parsley and blend well. Transfer mixture to a large casserole or deep pie dish. Cover with Faux-Tato, spread evenly and sprinkle with paprika and grated Parmesan cheese if desired. Bake for 30 to 40 minutes or until the top is browned.

Nutrition Facts (includes grated cheese)
6 Servings
Amount Per Serving
Calories 300.7
Total Fat 16.3 g
Saturated Fat 9.3 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 4.3 g
Cholesterol 92.4 mg
Sodium 238.3 mg
Potassium 735.0 mg
Total Carbohydrates 14.1 g
Dietary Fiber 3.8 g
Sugars 2.2 g
Protein 25.3 g

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