Down home country cookin'. No bells or whistles, just comfort food like we like it.
2 to 3 lbs. of cooked TURKEY (or chicken)
1 large RED ONION (chopped)
5 cloves GARLIC (minced)
2 cups BROCCOLLI FLORETS
1 med ZUCHINNI (chopped)
1 14 oz can ARTICHOKE HEARTS (chopped)
***experiment--use veggies you love***
2 Tbsp BUTTER
2 Tbsp all-purpose FLOUR
1/4 tsp SALT
1 cup MILK
2 cups CHICKEN BROTH
1 tsp black PEPPER
1 ½ cup BUTTERMILK
1 ½ cup SELF-RISING FLOUR
1 ¼ stick BUTTER (melted)
Cook turkey (or chicken) your favorite way—allow to cool. Remove skin and bones and chop into casserole friendly pieces. If you have left-over turkey or chicken, then this is a great dish to utilize that extra bird when you’re fed up with eating sandwiches (definitely keep this dish in mind after Thanksgiving).
Chop veggies into casserole friendly pieces—definitely experiment with the types of veggies you use—whatever is on hand will usually work; isn’t cleaning out the fridge what a casserole does best?
Make the white sauce: In a sauce pot, melt 2 Tbsp butter on low heat and slowly add 2 Tbsp flour, mixing until mixture is smooth. Add ¼ tsp salt. Slowly add 1 cup milk, stirring until all is smooth. Turn burner heat up to medium high and add 2 cups broth. Continue stirring until mixture is heated through, but do not bring to a boil. Cover and remove from heat.
Arrange turkey on the bottom of a casserole dish and cover with the white sauce. Top with the chopped veggies. Add additional seasonings if desired, but keep in mind that the broth may already be well salted.
In a bowl, combine 1 ½ cups buttermilk, 1½ cups self-rising flour, 1¼ stick melted butter, and black pepper. Mix into a smooth batter.
Pour batter over the veggies; spread evenly over the casserole to form a smooth top layer.
Place Casserole in an oven pre-heated to 425 degrees F and cook approx. 35 minutes. Cook an additional 5-10 minutes under the broiler to brown the top crust.
That’s it, dudes.
Allow casserole to rest 10-15 minutes before serving, and then follow your heart.