SERVES 4 to 6
TOTAL TIME: 40 minutes
Look for cooked turkey breast in the hot prepared food section of the supermarket. If you like, you can substitute shredded chicken meat for the turkey. If your skillet is not ovensafe, transfer the casserole to a shallow 2-quart casserole dish before crumbling the stuffing over the top and baking. Be sure to use a boxed stuffing mix such as Stove Top rather than any of the bags of loose crumbs that are sold as stuffing mix.
|
1 |
onion, chopped fine |
|
1 |
celery rib, chopped fine |
|
3 |
tablespoons unsalted butter |
|
3 |
tablespoons all-purpose flour |
|
2 |
cups low-sodium chicken broth |
|
½ |
cup heavy cream |
|
4 |
cups cooked turkey meat, shredded |
|
1 |
cup frozen peas and carrots, thawed |
|
1 |
(6-ounce) box stuffing mix |
|
1½ |
cups water |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Combine onion, celery, and butter in 12-inch ovensafe skillet and cook over medium-high heat until softened, about 5 minutes. Stir in flour and cook until lightly browned, about 1 minute. Gradually whisk in broth and cream, smoothing out any lumps, and simmer until thickened, 5 to 7 minutes. Stir in turkey and peas and carrots and cook until heated through, about 2 minutes.
2. Meanwhile, combine stuffing and water in bowl and let sit, stirring occasionally, until stuffing is completely softened, about 5 minutes.
3. Crumble stuffing evenly over filling and bake until stuffing is browned, about 12 minutes. Let cool slightly and serve.