Turkey Bulgur Casserole
|Bulgur||1 1⁄4 Cup (20 tbs)|
|Butter/Turkey fat||2 Tablespoon|
|Whole wheat flour||4 Tablespoon|
|Turkey stock||2 Cup (32 tbs)|
|Cooked turkey||3 Cup (48 tbs) (In Chunks Or Pieces Of Uniform Size)|
|Chopped parsley/Celery tops||2 Tablespoon|
|Chopped chives||1 Teaspoon|
|Mushrooms||1 Cup (16 tbs), sliced|
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.