Ingredients:
3 cups cooked turkey or 3 cups cooked chicken meat, chopped
3/4 cup butter, divided
1/2 cup flour
1 teaspoon salt, divided
1/8 teaspoon fresh ground black pepper
2 1/4 cups chicken broth
1 cup whole milk or 1 cup 2% low-fat milk
2 cups toasted bread cubes
1 cup chopped yellow onions
1 teaspoon roasted minced garlic
3/4 cup chopped celery
1/2 cup chopped mushrooms or 1 (4 ounce) cans mushrooms, chopped
3/4 teaspoon ground sage
1/4 cup grated parmesan cheese
Directions:
Preheat oven to 350 degrees F.
In a saucepan over medium heat, melt 1/2 cup butter, then stir in the flour, 1/2 tsp salt, and pepper and lower the temperature and cook over low until bubbly and golden.
Gradually whisk in the broth and milk and simmer for 4 minutes while continuing to whisk, then taste and add more salt and pepper, if you like; set the sauce aside.
In a large bowl, toss together the bread cubes, onion, garlic, celery, mushrooms, remaining 1/2 teaspoon salt, sage, and remaining 1/4 cup melted butter; toss well to coat.
Add the chopped turkey meat and sauce and mix well.
Pan spray a 2-quart casserole dish and pour dressing-chicken-sauce mixture into the dish, top with the grated Parmesan, cover, and bake at 350 degrees F for 45 minutes, then uncover and bake 10 to 15 more minutes until Parmesan is golden.
Servings: 4-6
Time preparation: 10 min.
Time total: 70 min.