Turkey a la Campagne
Serves 10-12
ENTREE
T=tablespoon; C=cup; t=teaspoon
Cooked,
3 lbs of turkey breast, pulled into chunks.
Have
ready:
2 C
frozen or canned corn, drained
14
oz canned artichoke hearts
1 C
each cooked carrots and white turnips (or rutabaga), Cut carrots into
disks no thicker than 1 inch and turnips or rutabagas into pieces of
similar size.
Arrange
these ingredients in a 3-quart casserole, alternating layers of
turkey and vegetables until all are used, with turkey on the top
layer.
Make
the sauce by melting in a saucepan:
3 T
butter
Add
and stir until smooth over low heat:
3 T
flour
Continue
to stir over low heat and add:
1.5
C strong chicken stock
3 T
sherry
1 C
cream or half and half
½ C
parsley
Season
to taste with salt and pepper.
Continue
to cook sauce over low heat 10 minutes. Pour sauce over the food in
the casserole. Shake the dish well, so the sauce penetrates all
layers. Cover the top with bread crumbs and heat about 30 minutes in
a 350F oven.
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