Stove-top casserole great use for leftovers
This casserole from the Mayo Clinic is a great option for serving up leftovers after a large turkey or chicken dinner. To make it a meal, serve with a tossed salad or steamed peas and carrots.
TURKEY OR CHICKEN STOVE-TOP CASSEROLE OVER TOAST
11/2 c. chicken broth
1/2 c. diced celery
1/3 c. diced onions
1/2 green bell pepper, seeded and chopped
2 c. cooked turkey or chicken, cubed
3 T. all-purpose (plain) flour
3 T. white wine
1/2 c. chopped fresh parsley
2 T. fresh rosemary (optional)
Ground black pepper, to taste
4 slices toast
In a large nonstick saucepan, heat 1/4 cup of the chicken broth over medium-high heat until it simmers. Add the celery, onions and bell pepper, and cook until the vegetables are tender-crisp, about 4 to 5 minutes. Reduce heat to low, allowing the mixture to cool slightly.
In a medium bowl, add the turkey or chicken cubes and flour. Toss gently until the flour coats the meat. Add to the vegetables and broth, cooking over low heat for about 5 minutes. Increase heat to medium high and slowly add the remaining broth, wine, parsley, rosemary and black pepper. Cook and stir until the sauce thickens slightly. To serve, spoon 1/4 of the casserole over each piece of toast.
Nutritional analysis per serving
Total fat 4g
Total carbohydrate 21g
Saturated fat 1g
Dietary fiber 3g
Monounsaturated fat 1g