You may have had your fill of turkey since it's almost a week after Thanksgiving. But one of my favorite things about Thanksgiving is that I always have lots of leftover turkey that I can chop, portion, and freeze for other meals later on. This is one that is pretty easy to put together and provides lots of creamy, comfort food goodness, but is individually portioned and reheats very well.
3/4 cup yellow or sweet onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 tbsp. unsalted butter
1/3 cup all-purpose unbleached flour
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1 cup low-sodium chicken/turkey broth
1 cup 1% milk
3 cups cooked turkey/chicken, diced
1 cup all-purpose unbleached flour
1 tbsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tbsp. unsalted butter, chilled and cut into small pieces
1/2 cup 1% milk
1/2 cup pumpkin puree/mashed sweet potato
Preheat oven to 350 degrees F. Grease or spray with cooking spray 6 (1 1/2 cup) ramekins. In a 4-quart saucepan/Dutch oven, melt butter over medium heat. Add the onion, celery, and carrots; cook for about 5 minutes or until tender. Stir in the flour, poultry seasoning, salt, and black pepper. Add the broth and milk; cook, stirring constantly, until thickened. Stir in the cooked turkey/chicken. Distribute filling evenly among the 6 ramekins (about 6 3/4 oz. per ramekin). Prepare topping. Lightly spoon flour into a dry measuring cup, and level with a knife. In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and pumpkin puree to flour mixture, stirring just until moist. Evenly distribute topping mixture among ramekins (about 2 1/2 oz. per ramekin). Place ramekins on a baking sheet and into preheated oven. Bake for about 30-35 minutes or until topping is baked and filling is bubbly.
Servings: 6 (1 ramekin per serving)
336 calories, 33 grams carbohydrate (2.5 grams fiber), 24 grams protein, 11.5 grams fat (5 grams saturated). This meal is an excellent source of vitamin A, several B vitamins (thiamin, niacin, riboflavin, and vitamin B6). It is a good source of calcium, folate, iron, magnesium, potassium, and zinc.
Recipe by Michelle Baglio of Optimal Nutrition and Health. All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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