Cowgirls in the Kitchen: Recipes, Tales, and Tips for a Home on the Range by Stanford Jill & Johnson Robin Betty

Author:Stanford, Jill & Johnson, Robin Betty [Stanford, Jill]
Language: eng
Format: epub
ISBN: 9781493024094
Publisher: TwoDot
Published: 2016-09-01T04:00:00+00:00

DIVINE TURKEY

When Jill’s son, Charlie, was a tittle cowboy, he would not eat broccoli except in this casserole. We know a few grownup cowboys and cowgirls who won’t eat broccoli either—except in this dish. Charlie called it Divine Turkey, and it was always served a few days after Thanksgiving, freeing up the turkey carcass for the soup I made the next day. It’s fast and, yes, it uses cream of dhicken soup, but when you have livestock to feed, not to mention a hungry family, this is a life-saver with no leftovers. (You can use leftover chicken, too, and I have even run into it at a pot-luck with leftover ham as the meat. Cream of celery soup also makes it guite good!)

1. Preheat the oven to 450°F. In a 2-quart baking dish, spread out the broccoli and leftover turkey.

2. In a small bowl, mix the soup, milk, and pepper. Pour this over the broccoli and turkey, then sprinkle the cheese evenly over all.

3. Bake for 15 minutes or until the cheese is melted and bubbly.

SERVES 4

4 cups cooked broccoli florets, drained

2 cups leftover turkey, cut into cubes

1 (10¾-ounce) can cream of chicken soup

½ cup milk

¼ teaspoon pepper

½ cup shredded cheddar cheese

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