Day-after Scalloped Turkey

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.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. Add the chopped turkey meat and sauce and mix well.
6. 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.