Thursday, November 15, 2012

Roasted Vegetable and Turkey Casserole

If your like me and host Thanksgiving every year you always have leftovers. I know I do and that's after everyone left with doggie bags. This dish is perfect for your left over turkey and stuffing. Or you can start from scratch. It's an easy weeknight throw it all together 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 Cooked And Chopped Turkey
1 box (6 Oz. Box) Stuffing Mix, Prepared According To Package Instruction But Using Chicken Stock, Not Water, or left over stuffing

Preparation Instructions

Preheat oven to 375 degrees (F).

For the veggies, spray a baking sheet with cooking spray. Add the veggies and garlic to the baking sheet, spray veggies with cooking spray and sprinkle with salt and pepper. Roast veggies for 30 to 40 minutes until tender.
Unroll crescent dough into 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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