Who doesn't love the ease of making and serving a casserole? I whipped this dish up to reinvent half of a roasted turkey breast that I had in my fridge. The gouda cream sauce is splendidly rich and mild, and it's the perfect contrast to the crumbled smokey bacon. After tossing in some fresh baby spinach all this dish needs is a scoop of mashed potatoes and a fork!
You'll need:2-2 1/2 cups roughly chopped roasted turkey
2 1/2 cups milk
2 cups plain gouda cheese shredded [not smoked]
2 packed cups baby spinach
8 slices of cooked and crumbled bacon
1/4 cup margarine/butter divided
1/3 cup all purpose flour
1 small onion diced
3 Tbs. diced celery
seasonings:
1/2 tsp, salt
1/2 tsp. herbs de provence
1/2 tsp. garlic powder
1/2 tsp. onion powder
pinch of nutmeg
black pepper to taste
topping:
1 cup herb flavored stuffing mix
2 Tbs. melted margarine/butter
Preheat the oven to 350 degrees and spray a 7x11 inch baking dish with cooking spray. In a stove top saucepan, over medium high heat, cook the diced onion and celery until translucent. Season lightly with salt and black pepper. Add 1/3 cup flour and stir until it absorbs all of the margarine and coats the vegetables. Begin to work the milk into the flour slowly stirring constantly after each addition to make a roux.
After all of the milk has been added, whisk in the seasonings. Bring to a boil, whisking constantly.
The roux won't reach the proper consistency until it boils. After bringing to a boil, lower the heat to a simmer. Let the roux bubble slowly for 3-5 minutes to cook the flour. Lastly, add 1 cup of shredded gouda cheese, bacon and spinach. Stir well to blend then remove from the heat.
Stir in the chopped turkey, until coated, then spread into the bottom of the baking dish. Sprinkle the remaining cheese on top.
Melt 2 tablespoons of margarine or butter and toss with the herb stuffing mix. Sprinkle evenly on top.
Bake for 30-35 minutes until bubbly and golden. Rest for 10 minutes on the counter. Serve hot. Yield: 6 servings
Hiç yorum yok:
Yorum Gönder