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Categories:
butter mushrooms all-purpose chicken broth turkey fresh peas carrot fresh sage salt fresh ground black pepper butter onion celery sage breadcrumbs chicken broth
Viewed: 7 - Published at: a year agoIngredients
- 3 tablespoons butter
- 1 cup sliced mushrooms
- 3 tablespoons all-purpose flour
- 2 12 cups chicken broth or 2 12 cups turkey broth
- 2 cups cut-up cooked turkey or 2 cups cooked chicken
- 1 cup fresh peas (or frozen and defrosted petite peas)
- 12 cup finely diced carrot
- 1 teaspoon chopped fresh sage (or 1/2 t. dried)
- salt
- fresh ground black pepper
- 4 tablespoons butter
- 12 cup chopped onion
- 12 cup chopped celery
- 1 teaspoon fresh sage leaf (or 1/2 t. dried)
- 4 cups dry french breadcrumbs
- 12 cup chicken broth or 12 cup turkey broth
Method
- In a 2-quart saucepan, melt the butter add the mushrooms; saute until they give off some of their liquid, about 4-6 minutes.
- Sprinkle the mushrooms with the flour and stir until the flour is cooked and small bubbles form on the bottom of the pan, about 2-3 minutes.
- Gradually whisk in the broth, stirring until smooth; when the broth begins to boil, decrease heat and stir in the turkey, peas, carrot, and sage.
- Taste the sauce and adjust seasoning with salt and pepper (at this point, the filling may be refrigerated for up to 2 days, or frozen for up to 1 month).
- Preheat oven to 375.
- Make the dressing--in a saute pan, melt the butter; add in onion, celery, sage, and thyme; saute for about 3 minutes, until the vegetables are soft.
- Place the bread crumbs in a mixing bowl; add the onion-celery mixture and toss well.
- Add some of the chicken broth, a few tablespoons at a time, to moisten the bread crumbs.
- If you like your dressing moist, add all of the broth; if you like it drier, add just enough to suit your taste.
- Place the turkey mixture in a 3-quart or 13 x 9 inch casserole dish, cover it with the dressing, and sprinkle the top with the melted butter.
- Bake for 30-45 minutes, until the dressing is golden brown and the turkey filling is bubbly.
