Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Extra turkey, vegetables, and rolls combine for this homespun comfort-food favorite.

Maureen Callahan
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

303 calories; calories from fat 29%; fat 9.7g; saturated fat 2.5g; mono fat 4.3g; poly fat 1.4g; protein 29.1g; carbohydrates 24.5g; fiber 3.3g; cholesterol 54mg; iron 2.6mg; sodium 634mg; calcium 170mg.
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