Recipe Background
This hearty casserole repurposes leftovers with an edge for snowy day warmth.
Growing up, my family and I always marked the end of ski season with a big gathering at our favorite lodge. This casserole was a staple at those events, where friends would gather, peeling off layers of snow gear, ready to warm up with something hearty. Using leftover turkey from holiday feasts, it was a clever way to repurpose what we had without sacrificing flavor. Chopping fresh herbs like sage and parsley was my assigned task, and I'd often dream of hopping back on the slopes as I worked.
As I transitioned into my own culinary adventures, I found myself making this dish for our first snow day in our new house. Only this time, I opted for whole-wheat French bread cubes to give it a slightly nutty edge. Standing by the oven, I’d watch the bread toast to a perfect, crisp gold. A key trick I learned is to preheat the baking dish to give the casserole an even, roasted bottom layer.
While some may overlook this dish as mere comfort food, each ingredient—like a bit of butter on minced onions or a sprinkle of kosher salt—whispers stories of snowy laughter and the welcoming warmth of friends around a table. Letting the casserole rest for ten minutes before serving ensures perfect, clean slices, making it as satisfying to serve as it is to eat.
Ingredients
For the stuffing crust:
- 10 ounces whole-wheat French bread cut into small cubes
- 1 tablespoon butter
- 1 medium onion minced
- 2 large stalks celery minced
- 8 fresh sage leaves minced
- 1/2 cup parsley chopped
- 1 teaspoon turkey seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh pepper to taste
- 1 large egg beaten
- 1 1/2 cups chicken broth
For the filling:
- 1 tablespoon olive oil
- 2 large shallots chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh thyme chopped
- 2 tablespoons fresh sage chopped
- 3 stalks celery chopped
- 1 (8-ounce) package frozen mixed vegetables
- 5 cups turkey breast cooked and diced
- 3 cups turkey or chicken broth divided
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup cornstarch
Directions
- Preheat the oven to 250 degrees F.
- Place the bread cubes on 2 baking sheets and bake, stirring halfway through, until the bread is completely firm and toasted, about 5-10 minutes.
- In a large, deep, nonstick skillet over medium heat, add the butter and cook until it has melted.
- Add the onions, 2 large stalks of the celery, the sage, 1/2 cup of the parsley, the turkey seasoning, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper to the butter and sauté over medium-low heat until soft, about 5-10 minutes.
- Transfer the veggie mixture from the heat and allow it to cool for a few minutes.
- Transfer the veggie mixture to a large bowl and add the toasted bread.
- In a small bowl, add the egg and the chicken broth and whisk to combine.
- Add the egg mixture to the bread mixture and mix to combine.
- Adjust the oven temperature to 425 degrees F.
- Wipe the same skillet clean and add the oil over medium heat.
- Add the shallots, the remaining parsley, the thyme, and the sage to the oil and cook until almost softened, about 2-3 minutes.
- Add the remaining celery to the veggies and cook until they are all soft, about 3-5 minutes.
- Add the mixed vegetables, the turkey, 2 cups of the turkey broth, the remaining salt, and the remaining pepper to the veggies and bring to a boil.
- Bring the turkey mixture to a simmer over medium-low heat and cook, constantly stirring, until the flavors meld, about 10 minutes.
- In a bowl, combine the remaining turkey broth with the cornstarch and mix well to dissolve.
- Add the cornstarch mixture to the turkey mixture and cook, while stirring, until thickened, about 4-6 minutes.
- Transfer the turkey mixture to a 9x13-inch baking dish.
- Place the crust over the turkey mixture.
- Bake until the crust is golden and the filling is hot and bubbling, about 30-45 minutes.
- Serve.
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