3 cups chopped cooked turkey (light and dark meat)
1 cup leftover peas or frozen peas, thawed
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 350°.
Combine Parmesan cheese, 1 tablespoon olive oil, and bread in a small food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups.
Heat the remaining 1 tablespoon olive oil in a medium Dutch oven over medium heat. Add onion and celery to pan; cook 6 minutes or until tender, stirring occasionally. Stir in 1/4 teaspoon salt. Add mushrooms; cook 5 minutes or until brown, stirring occasionally. Add 1/2 cup Turkey Stock to pan. Combine milk and flour in a small bowl, stirring with a whisk until blended. Add milk mixture to pan, stirring constantly. Gradually add remaining 1 1/2 cups Turkey Stock and 1/2 teaspoon salt; cook 8 minutes or until mixture thickens. Stir in remaining 1/4 teaspoon salt, chopped cooked turkey, peas, chopped fresh thyme, and freshly ground black pepper; cook 2 minutes or until thoroughly heated.
Spoon the turkey mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumb mixture evenly over top of turkey mixture. Bake at 350° for 25 minutes or until filling is bubbly.
Had leftover T-day turkey still in freezer and needed to use up and this recipe helped clear out a couple of items. Used chopped brocolli instead of peas and abt 1/2 c more broth(no gravy) than called for,and breadcrumbs I also had in freezer. Added chopped garlic and some herbs de province as well. Agree it doesn't look that appealing when you prepare, but it sure turns out nice, even though mine was a bit too wet, but DH likes that way. Doesn't need a side dish either..no extra dirty dishes! Good & different use of leftovers.