Monday, November 28, 2011

Roasted Vegetable Turkey Casserole

GOT LEFTOVERS? Anyone who made a turkey must! Roasted veggies combined with turkey gravy and stuffing = a perfect one dish meal. Not to mention a clean out your fridge meal.


1 whole Small Onion Chopped
1 cup Frozen Broccoli Florets
½ cups Sliced And Chopped Mushrooms
2 stalks Celery, Chopped
½ cups Frozen Peas
½ cups Grape Tomatoes Sliced
2 cloves Garlic Smashed And Rough Chopped
1 can (8 Oz. Can) Pillsbury Crescent Rolls
3 Tablespoons Butter
¼ cups Flour
3 cups Whole Milk
Salt And Pepper, to taste
2 cups Shredded And Cooked Turkey
1 box (6 Oz. Box) Stuffing Mix, Prepared According To Package Instruction But Using Chicken Stock, Not Water (or leftovers)

Preparation Instructions

Preheat oven 375 degrees (F).
For the veggies, spray a baking sheet with cooking spray. Add the veggies and garlic, spray again with cooking spray and sprinkle with salt and pepper. Roast veggies 30 to 40 minutes until tender.
Unroll crescent dough in a 13×9 inch dish. Bake for 8-12 minutes and remove from the oven.
For the gravy, in a medium saucepan over high heat, add the butter and cook until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk and cook until thickened. Season with salt and pepper. Reduce heat and simmer for 5 minutes. If gravy becomes too thick, stir in a little more milk. Add salt and pepper to taste.
Spoon roasted veggies and turkey into the pre-baked crescent roll crust. Pour ¾ of the gravy mixture over the veggies. Top with the prepared stuffing and pour the remaining gravy on top. Bake 30 minutes until the top is golden brown.

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