ROASTED VEGETABLE TURKEY CASSEROLE
BY: RINA FROM I THEE COOK
If you’re looking for a good recipe that will help you get rid of your leftover turkey, then you have to try this Roasted Vegetable Turkey Casserole. This dish combines roasted veggies with cooked turkey, gravy and stuffing, which means every bite is packed with flavor. It is very easy to prepare and it makes an excellent lunch the day after a big holiday or family gathering. Once you add the crescent roll crust, it should curb your appetite the same way your Thanksgiving dinner did.
1 whole small onion, chopped
1 cup frozen broccoli florets
1/2 cup sliced and chopped mushrooms
2 stalks celery, chopped
1/2 cup frozen peas
1/2 cup grape tomatoes, sliced
2 cloves garlic, smashed and roughly chopped
1 (8-ounce) can Pillsbury crescent rolls
3 tablespoons butter
1/4 cup flour
2 cups whole milk
Salt and pepper to taste
2 cups shredded and cooked turkey
1 (6-ounce) box stuffing mix, prepared with chicken stock
1. Preheat oven to 375 degrees F.
2. For the veggies: Spray a baking sheet with cooking spray. Add the veggies and garlic, spray again with cooking spray and sprinkle with salt and pepper. Roast veggies 30 to 40 minutes until tender.
3. Unroll crescent dough in a 9 x 13 inch baking dish. Bake for 8 to 12 minutes and remove from the oven.
4. 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 think, stir in a little more milk.
5. Spoon roasted veggies and turkey into the pre-baked crescent roll crust. Pour 3/4 of the gravy mixture over the veggies. Top with the prepared stuffing and pour the remaining gravy on top.
6. Bake 30 minutes until the top is golden brown.