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Stove-top casserole great use for leftovers

Nov. 25, 2012 @ 12:00 AM

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.


Serves 4


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

Calories 234

Sodium 585mg

Total fat 4g

Total carbohydrate 21g

Saturated fat 1g

Dietary fiber 3g

Monounsaturated fat 1g

Protein 26g

Cholesterol 60mg