RCI-SP.004.0315.001
Turkey or Chicken Stove-top Casserole over Toast
This casserole is a great option for serving up leftovers after a large turkey or chicken dinner. To make it a meal, serve with a tossed salad or steamed peas and carrots and fat-free frozen yogurt.
Prep35 min
Cook50 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- 1½ cups
- ½ cup
- ⅓ cup
- green bell pepper½ unitseeded and chopped
- cooked turkey or chicken2 cupscubed
- 3 tablespoons
- 3 tablespoons
- ½ cup
- 2 tablespoons
- ground black pepper1 unitto taste
- 4 slices
Method
1
Heat a large skillet or heavy-bottomed pan over medium-high heat and add the diced onions, celery, and green bell pepper, stirring occasionally until softened, about 3-4 minutes.
2
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a light roux, ensuring the flour coats all ingredients evenly.
2 minutes
3
Pour in the white wine and stir to deglaze the pan, scraping up any browned bits from the bottom, then cook for 1 minute until the wine reduces slightly.
1 minutes
4
Gradually add the chicken broth while stirring continuously to prevent lumps from forming and create a smooth sauce.
1 minutes
5
Add the cooked turkey or chicken cubes, fresh rosemary (if using), and chopped parsley to the pan, stirring well to combine all ingredients.
1 minutes
6
Reduce the heat to medium and simmer the casserole for 10-12 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
11 minutes
7
Season the casserole to taste with ground black pepper, adjusting as needed.
1 minutes
8
Place one slice of toast on each serving plate and ladle the hot turkey or chicken casserole generously over the toast, serving immediately while hot.