Turkey Casserole - Aunt Ileen Robb Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: White Sauce:
¼ cup butter
¼ cup flour
1 cup milk
1 cup hot water and one chicken oxo cube or 1 cup chicken broth
Meat mixture:
2 cups chopped cooked turkey or chicken
½ cup finely chopped celery (cook in a little water and drain)
1 cup frozen peas
3/4 teaspoon salt
1 teaspoon lemon juice
T-biscuit topping:
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
1/3 cup shortening
2/3 cup whole milk
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Directions: |
Directions:For the White Sauce: Melt butter in small pan and added flour. Stir until combined well and cook over very low heat for 1 minute. Add milk and chicken broth and combined well (a whisk works well). Cook over medium low heat until sauce thickens. Stir often to avoid sticking.
In a casserole dish mix the meat mixture with the white sauce.
For the Biscuit Topping:
Chop the chilled shortening into flour using a pastry blender or two knives. You may need to do the last bit using your hands. The shortening pieces should be smaller than peas. Mix in baking powder and salt. Add milk and mix into a stiff batter. Drop by the large tablespoon full on top of the meat mixture. This makes plenty of toping so you might not need it all. (Short cut: use commercial t-biscuit mix to make topping)
Bake at 300 º F for ½ hour or till meat mixture is hot and biscuits are cooked and golden brown on top. If you cook it at too high a temperature the white sauce will break. |
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Personal
Notes: |
Personal
Notes: This is best made with whole milk or some milk and some cream. The fat makes it taste rich and helps prevent the sauce from breaking.
The filling is nice put over fresh croissants or fresh tea biscuits for lunch.
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