Thursday, July 27, 2017


Turkey a la Campagne

Serves 10-12


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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