This time another holiday, or more precisely, an after-holiday special.
The question often arises, what can one do with leftover turkey? There are only so many turkey sandwiches you can eat before, well, before they become tiresome.
In the past I had this great turkey casserole recipe. Unfortunately noodles and low-carb do not go together. And so, I wondered if I could modify the recipe for something other than the noodles.
This was the result:
2 lb cauliflower and/or broccoli broken into florets (use either or, as I like to do, a mix of both)
1/4 cup grated parmesan cheese
2 tbsp butter
2 Tbsp flour (yes, I know, but it’s a pretty small amount when distributed through the casserole)
1 cup heavy cream
2 cup chicken broth
2 cups cooked chicken or turkey cut into chunks of about 1/2″
2 egg yolk, lightly beaten
salt to taste
Preheat the oven to 375
Butter a 2 quart baking dish.
Steam the broccoli and cauliflower until it’s hot.
While they are still hot, stir in all but 2 tbsp of the parmesan cheese.
Add the broccoli/cauliflower to the baking dish and set aside.
In a saucepan, melt the butter
Add the flour and stir, cooking over low heat for about 2-3 minutes
Gradually stir in the cream and broth.
Cook over low heat, stirring frequently, about five minutes.
Add the chicken or turkey and cook another minute, stirring constantly.
Add about 1/4 cup of the hot broth/cream mixture to the egg yolks and stir.
Add the yolk/sauce mixture to the turkey mixture and stir briskly for about one minute.
Salt to taste.
Pour the chicken/sauce mixture over the vegetables in the baking dish, making sure it’s distributed over the entire dish.
Sprinkle with the reserved 2 tbsp of Parmesan Cheese.
Bake at 375 for 20-30 minutes or until the cheese just starts to brown.