Turkey St. Joseph

Growing up, I spent a lot of time at my Auntie Patty's house with my cousins Becky and John. We'd have sleep overs and Auntie Patty would make yummy food for all the friends and relatives filling her living room. One of those yummy foods was Chicken St. Joseph which was everything you had at Thanksgiving Dinner in one casserole topped with the stuffing. 

This recipe has been augmented due to a lack of chicken and a plethora of left over turkey (But poultry is almost always poultry. Unless we're talking duck 'cause duck is decadent poultry - completely different than poultry. So fatty and juicy and meaty. Oh! It's divine! I digress.), also Nick requested that it be served over garlicky mashed potatoes.

You will need:

approximately 4 to 5 cups of left over turkey/chicken

2 medium carrots

1 large stalk of celery

1/2 large onion

butter

1/3 cup flour

1 box of low sodium chicken broth

fresh rosemary and thyme

2 cups of frozen sweet peas

approximately 5 cups of cooked stuffing

salt and pepper to taste

 

Preheat oven to 375 degrees. Saute in a large pan with a couple tablespoons of melted butter: half a large onion chopped, a large stalk of celery finely chopped and thickly dice 2 carrots.

Sauteing the veggies in butter should take 20 minutes.

 

While it is sauteing, cube left over turkey or chicken and put in medium mixing bowl. Add 1/3 cup of flour, salt and pepper, and toss to coat the cubed turkey. This will help make the gravy when you add the chicken broth.

  

Add enough chicken broth to nearly drown the ingredients in the pan. Add the fresh herbs, stir, cover and let simmer until the gravy thickens. 

Remove fresh herbs and pour filling into a casserole dish. Make stuffing. You can use a mix or make your own. I used a mix because I'm just not that motivated. Cover filling with stuffing and bake for 30 minutes. If you want to serve it over mashed potatoes or rice, this would be a good time to make it.