Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

Thanksgiving dinner preparations are now underway! The abundant feasts created this time of the year rarely can be consumed in one sitting. Leftovers are as much a tradition in many households as the main dinner.

This recipe for Turkey Casserole has been part of my own Thanksgiving tradition since the time I cooked my first solo turkey dinner. It was handed to me by a dear lady who had also been serving it for a very long time. This casserole uses left-over turkey meat and stuffing. By adding a few other ingredients, a favorite dish is born!

Before I shared this recipe with NCO readers, I wanted someone who wasn't intimately involved with the recipe to try it. Maria, who works here at Let's Dish!, was kind enough to be the tester. Her son said the casserole was "amazing." Maria advises those making this for the first time to be aware that the "white" sauce made with chicken broth does not get as thick as traditional white sauces do. Another preparation hint in this recipe is to stir a small amount of the heated sauce into the bowl of beaten eggs. This is done to take the chill off the eggs to prevent them from curdling when combined with the remaining warm sauce.



Turkey and Stuffing Casserole



3 to 4 cups prepared stuffing

3 cups cooked turkey, cubed

1/4 cup butter

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups chicken broth

6 eggs, beaten

2 cups sour cream

1 cup milk

2 cups mushrooms, sliced or chopped

2 tablespoons butter

1/4 cup pimento (optional)



Preheat oven to 325.

Spray a 13x9x2 inch pan with cooking spray. Spread prepared stuffing into the bottom of this pan. Cover with a layer of cubed turkey. (Cooked chicken can also be used.)

Use a large saucepan to make the roux and white sauce. Melt 1/4 cup butter and blend in flour, salt and pepper. Slowly add chicken broth, cook and stir until mixture is well blended and thickens slightly. Cool for about 5 minutes.

Stir a small amount of the hot broth mixture into the beaten eggs. Combine the remaining broth mixture with the eggs. Pour this combination over the turkey and stuffing. Bake for 40-45 minutes until a knife inserted halfway to center comes out clean. Let stand 5 minutes to set.

Meanwhile, make the sour cream gravy. In a medium pan, sauté mushrooms in 2 tablespoons butter for 4-5 minutes. Add the sour cream, milk and pimento and stir to heat. Cut in squares and serve with mushroom sauce spooned on top.



Victoria Mattson is owner of Let's Dish!, a "make and take meal kitchen" located at 11605 State Ave. in Marysville. Phone 360-658-9903 or visit www.letsdish.com.