Posted by ehme on November 12th, 2009 in Casseroles, Chicken, Potluck, Recession Recipes, Teapot Recipe Box, classics, comfort food, funeral food

 Print ME!

• 2-4 c. diced turkey
• 2 c. turkey broth
• 1 medium onion, sliced
• 2 carrots, diced
• 1 stalk celery, diced
• 1 clove garlic, on pick (No idea what that means…can someone enlighten me?)
• 2 whole cloves
• 1/2 c. flour
• 1/4 c. butter
• 2 c. cream or evaporated milk
• dash nutmeg
• 1 tsp. lemon juice or vinegar
• salt and pepper

Simmer broth, vegetables, and cloves until tender.  Remove garlic.  Thicken with roux made with flour and butter.  (Work them together in a bowl with a spoon or fork, then stir in until roux is melted and sauce thickened.)  Blend in milk, nutmeg, juice, seasonings, and turkey.

Taste.  Adjust.

Pour into a 2 1/2 quart casserole.

Roll out a batch of biscuit dough based on 2 c. flour until it is the approximate shape of the casserole but slightly smaller.   Cut into squares and arrange on top of the turkey mixture with spaces in between.  Bake at 350 for 20-25 minutes.

—

This sounds so good.  Too bad it is hot and sticky out and is not at all appropriate for the middle of July.  Perhaps I shall set this up to publish in the middle of winter, and then I will be reminded of it and make it and be happy and warm.  Ah technology.