by Kathy Hamman Miller
Casserole dish filling:
Around 4 cups left over diced or shredded turkey or chicken
Around 4 cups leftover cooked stuffing
Mixed left over or frozen vegetables thawed, I probably had around 4 cups of the frozen veggies here, I didn’t have any leftovers
Buttered or sprayed 13×9 casserole dish
Set aside freshly minced parsley for topping
6 tablespoons butter
1 chicken bouillon cube
1 cup chopped onion (optional)
2 cloves garlic (optional)
1 cup chopped celery (optional)
1/2 cup flour
2/3 cup milk or cream
2 cups chicken or turkey broth, from roasting pan or purchased broth
Pepper to taste
1/2 cup sour cream
Grease a 9 x 13 casserole dish. Preheat oven to 375 degrees. Layer meat in the bottom of the casserole dish. Break up and drop the stuffing, covering the meat, next layer the vegetables.
I already had the celery and onions in the dressing, so didn’t need to add them, if you need to add, melt butter in a large saucepan. Add the chopped onion, celery, cooking for 3 to 4 minutes. Add garlic for the last 30 seconds stirring frequently until golden in color.
Remove from heat. Remove onions, celery and garlic from butter, sprinkling on top of vegetables in casserole dish. Into the melted butter left in the pan, add the flour stirring until thoroughly combined with butter as shown above.
Pour in the milk, broth, and bouillon cube, keeping up with the stirring until nicely thickened and bouillon cube is dissolved.
Last but not least, remove from heat, stir and blend in the sour cream. Pour mixture over prepared baking dish.
Bake at 375 degrees for 15 minutes, poke with fork in the center to make sure the topping is all the way through. Bake 15 to 20 minutes longer until bubbly and brown. Remove from oven, allow several minutes to cool and set. Top with freshly minced parsley. Serve and enjoy!
Cool completely, in an airtight container for up to 4 days. Freeze for up to six months.