Turkey Bulgur Casserole Recipe
Ingredients
| Bulgur | 1 1/4 Cup (16 tbs) | |
| 2 tablespoons butter or turkey fat | ||
| Whole wheat flour | 4 Tablespoon (2 cups turkey gravy or make sauce of:) | |
| Turkey stock | 2 Cup (16 tbs) (2 cups turkey gravy or make sauce of:) | |
| Salt, pepper to taste | ||
| 3 cups cooked turkey in chunks or pieces of uniform size | ||
| 2 tablespoons chopped parsley or celery tops | ||
| Chives | 1 Teaspoon, chopped (2 cups turkey gravy or make sauce of:) | |
| Butter | 1 Tablespoon (2 cups turkey gravy or make sauce of:) | |
| Mushrooms | 1 Cup (16 tbs), sliced (2 cups turkey gravy or make sauce of:) | |
Directions
Cook bulgur according to preferred method.
If making sauce, heat the butter or fat in medium-size pan.
Add flour, stirring to blend it in well.
Add stock and stir until sauce is thickened and smooth.
Season to taste.
Preheat oven to 325°F.
Place turkey pieces in bottom of an oiled casserole.
Top with parsley or celery tops and chives.
In a small pan, heat butter and saute mushrooms for 5 minutes.
Spread mushrooms over the turkey and cover with gravy or sauce.
Top with bulgur and bake in preheated oven for approximately 25 minutes or until heated through.
If making sauce, heat the butter or fat in medium-size pan.
Add flour, stirring to blend it in well.
Add stock and stir until sauce is thickened and smooth.
Season to taste.
Preheat oven to 325°F.
Place turkey pieces in bottom of an oiled casserole.
Top with parsley or celery tops and chives.
In a small pan, heat butter and saute mushrooms for 5 minutes.
Spread mushrooms over the turkey and cover with gravy or sauce.
Top with bulgur and bake in preheated oven for approximately 25 minutes or until heated through.
Chef
