When I was raising my family in Canada, several times a year we would pop across the border into the US for some shopping. Of course that always involved a trip to a grocery store, and we would bring back a couple of large turkeys.
They were relatively inexpensive, and with five children, they made great sense economically. I always had lots of things that I could do with a turkey and it's leftovers aside from roasting them.
Soups, casseroles, sandwiches . . . there was no end to my creativity. Of course with just two of us now in our home, it doesn't make a lot of sense to buy a whole turkey other than during the holidays. We just wouldn't get through it fast enough and over here, roast turkey's are really expensive!
You can get turkey breasts without the bone to roast relatively cheaply however, and turkey fillets, so I often avail myself of them and will cook one for us to use in sandwiches and casseroles. This recipe is usually how I roast it. It turns out perfect every time.
And we always get about 3 meals from it. One on the day, at least one casserole and then sandwiches. I don't like to buy the deli turkey here. It never seems quite right to me. I prefer to roast one of these turkey breasts and then use the meat from that.
At least I know what I am getting, and it's not over the top expensive like most sliced deli turkey meat is.
Sometimes I will do us hot turkey sandwiches, with gravy . . .
Sometimes a pot pie will show up on the dinner table . . .
This week I did a Turkey & Broccoli Casserole . . .
Turkey and broccoli are great flavor partners. Actually broccoli goes well with any kind of poultry, and fish for that matter. Actually, now that I think about it, broccoli is one of those vegetables that goes well with everything! (Beef and broccoli, num num!)
This is a really simple casserole which requires no tinned soup, nor the making of a cream sauce. It could not be easier.
You simply blanch your broccoli (broken into florets, and the stem peeled and cubed, waste not want not) and then layer it with some softened onion and the turkey in a baking dish. (season it all lightly)
Then you whisk together some sour cream and some stock and pour it over everything . . .
Crisp bread crumbs, seasoned and then mixed with some cheddar cheese get sprinkled on top . . .
And then the whole thing gets baked in the oven until the casserole is bubbling and everything is well heated through.
As they say, "Easy Peasy, Lemon Squeasy!" You really can't get much better than this. Its fabulously tasty!
Yield: 4Author: Marie Rayner
Turkey & Broccoli Casserole
A deliciously different way to use leftover cooked turkey. Simple ingredients put together in a beautiful way without the use of anything processed. You don't get much better than this.ingredients:
- 400g of broccoli florets, broken (a large crown)
- 2 TBS butter, divided
- 1 medium onion, peeled and thinly sliced
- 350g of cooked turkey breast, cubed (about 3 cups)
- 100g sour cream (scant cup)
- 200ml of chicken stock (7 fluid ounces)
- 25g of fresh bread crumbs, coarse (1 ounce)
- pinch of garlic powder and mixed herbs
- 60g of grated strong cheddar cheese (1/2 cup)
instructions:
- First make the crumb topping. Melt 1 TBS butter in a skillet, add the breadcrumbs. Season lightly with salt and pepper. Stir in a pinch of garlic powder and the mixed herbs. Cook, stirring until they crisp up a bit. Cool and then stir in the grated cheese. Set aside.
- Preheat the oven to 200*C/400*F/ gas mark 6. Bring a large pot of lightly salted water to the boil. Add the broccoli and then cook until just crispy tender. Drain well and rinse in cold water to prevent cooking further. Drain again.
- Melt 1 TBS of the butter in a skillet and add the onion. Cook, stirring over medium heat until the onion has softened without colouring. Set aside.
- Layer the broccoli, turkey, and onion in an oven proof dish. Season lightly with some salt and pepper. Mix together the sour cream and stock. Pour this over all. Sprinkle the cheesy crumbs over top of the casserole dish. Place onto a baking sheet and then bake in the heated oven until golden brown and bubbling, 20 to 25 minutes. Serve hot.
You can serve it with rice, or baked potatoes, mashed potatoes or as I did the other day some roast sweet potatoes. I just wash up some unpeeled sweet potatoes, prick them and roast them in a hot oven until soft. If you cut off one end, they just slip out of the skins very easily and they taste wonderful just as they are! This makes a great weeknight supper that everyone loves! Bon Appetit!
