January Turkey casserole
Source of Recipe
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List of Ingredients
1/2 cup vegetable oil
1 medium-size onion, chopped
1 green bell pepper, chopped
2/3 cup sliced mushrooms
1/4 cup chopped leafy celery tops
2 large potatoes, halved lengthwise, thinly sliced
1/4 cup all-purpose flour
3 cups canned chicken broth
21/2 cups diced cooked turkey
2 tablespoons minced fresh parsley
6 green onions with tops, chopped
1 tablespoon Worcestershire sauce
1/4 teaspoon dried leaf thyme
[ teaspoon dried leaf marjoram
1/2 teaspoon black pepper
1/2 teaspoon hot pepper sauce
Salt to taste
2/3 cup fine dry bread crumbs
Preheat oven to 350 degrees. Grease a 3-quart baking dish. In a large skillet, heat oil. Cook onion, bell pepper, mushrooms, celery tops and potatoes 15 minutes or until potatoes are lightly browned.
Stir in flour and cook, stirring continuously, 4 minutes. Slowly stir in chicken broth. Boil, stirring continuously, until thickened. Stir in turkey, parsley, green onions, Worcestershire sauce, thyme, marjoram, pepper, hot pepper sauce and salt.
Spoon mixture into prepared baking dish. Sprinkle with bread crumbs. Bake 30 minutes or until golden brown and bubbly. Makes 4 servings.
Recipe
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