Curried Turkey Casserole
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Everyday Food, November 2010
- Yield Serves 6
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Ingredients
- 1/4 cup (1/2 stick) plus 2 tablespoons unsalted butter
- 1 small yellow onion, diced small
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk, room temperature
- 2 teaspoons curry powder
- Coarse salt and ground pepper
- 6 1/2 cups broccoli florets (from 1 bunch)
- 4 cups cooked turkey, cut into 3/4-inch pieces
- 3 cups day-old bread, diced medium
Directions
- Preheat oven to 400 degrees. In a medium pot, melt 1/4 cup butter over medium. Add onion and garlic; cook until slightly softened but not browned, about 7 minutes. Whisk in flour and continue to whisk 1 minute. Slowly add milk, whisking constantly until mixture is smooth. Cook, stirring frequently, until sauce comes to a simmer. Stir in curry powder and season to taste with salt and pepper. Add broccoli and cook just until beginning to soften, 5 minutes. Stir in cooked turkey. Transfer mixture to an 8-inch square baking dish.
- In a small bowl, toss bread with remaining 2 tablespoons butter, melted, until coated. Top turkey mixture with bread and bake until sauce is bubbling and bread is golden brown, about 15 minutes.
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Loved this! Easy and smells great while baking. Buttering the bread topping gives a nice crunchy texture on top of the casserole.
This was excellent!! If you love turkey pot pie, this is a great quick alternative. I used ground turkey cooked w/oil, salt, pepper, vegeta and curry powder. Next time I might blanch the broccoli before adding it to the cream sauce because it took a while to cook but other than that, this is a stellar recipe.