I had one bag of leftovers stashed in the freezer from that tasty Apple and Bourbon bird, and it was time to deal with it.
I was thinking of a recipe my Aunt Buzz used to make; Swiss Chicken (well, ermmm, turkey, in this case) Casserole, but Rich suggested this recipe (also technically for chicken) from his sister-in-law Carole, calling for turkey (chicken), stock, cream o’ chicken soup, and; a box of stuffing mix.
I don’t happen to keep boxed stuffing mix around, but I did just happen to have a batch of toasted sourdough and rye bread cubes on their way to becoming bread crumbs in the freezer, and a box of Bell’s Seasoning in the pantry meant that I was well on my way to being able to approximate the seasoning packet called for. Fortunately, we had a can of cream o’ chicken soup leftover from the last time Rich planned to make his heart-attack potatoes, because I was not feeling the love for trying to come up with a substitute for that.
•1 chicken, cut up – boiled, cooled and boned
(I used a 1-gallon freezer bag of turkey meat)
•1 box stuffing mix (not cornmeal)
(I used another 1-gallon freezer bag of home made bread cubes)
•1 can cream of chicken soup
•2-1/2 cups chicken broth
(I used unsalted veggie stock)
I used dried garlic, onion, and shallots to approximate the seasonings I’d find in a boxed stuffing mix – feel free to use fresh
•3/4 tsp minced dried garlic (3 cloves)
•3/4 tsp dried shallot
•1 tsp dried onion
•1-1/2 tsp Bell’s Seasoning
•1/4 tsp paprika
•1/4 tsp Aleppo pepper or pinch of Cayenne
•1/2 tsp Telicherry pepper
•1 tsp salt
Combine the seasonings and spices with the cream of chicken soup and the stock and set aside for 15 minutes.
Butter a 13 x 9 inch baking dish well and arrange the chopped turkey (or chicken) over the bottom.
You can bake immediately – OR – cover and stash in the fridge until needed (I also believe this step will help the liquid to soak into the breading) – just bring the casserole out of the fridge 30 to 45 minutes before you plan to bake it.
Heat oven to 350º.
Bake the casserole (covered) for 45 minutes, then remove from the oven and serve.
We had ours with a tossed salad, and it was nice, but a touch on the dry and crumbly side for my tastes. Could’ve been my home made bread cubes – mebbe those packaged stuffing mixes have some magic mushy making stuff built in. I believe a nice dollop of mayonnaise would’ve helped the flavor, and to hold it all together. And mebbe some freshly shredded Swiss cheese.
Of course, that would be my Aunt Buzz’s Swiss Chicken (Turkey) Casserole…