Turkey and Mushroom Gratin
Turkey and Mushroom Gratin
Ingredients
- 1 lb (450 g) mixed mushrooms, sliced
- 4 green onions, chopped
- 1 celery stalk, chopped
- 3 tbsp butter
- 1 clove garlic, finely chopped
- 1 tsp dried thyme
- 3 tbsp (45 ml) brandy or cognac
- 1/2 cup (125 ml) canned cream of mushroom soup
- 1/2 cup (125 ml) milk
- 4 cups (680 g) cooked turkey leftovers, cubed
- 1 cup (100 g) grated Gruyère cheese
- 1 cup (100 g) grated Emmental cheese
Instructions
- With the rack in the highest position, preheat the oven to broil.
- In a saucepan over medium-high heat, sauté the mushrooms, green onions and celery in the butter until they begin to brown. Add the garlic and thyme and stir to combine. Deglaze with the cognac or brandy.
- Add the cream of mushroom soup and the milk. Stir to combine. Add the turkey meat and bring to a boil. Season with salt and pepper. Pour into an 11 x 7-inch (28 x 18 cm) baking dish. Cover with the cheese.
- Bake under the broiler for 3 to 5 minutes or until the cheese is nicely golden.
Turkey and Mushroom Gratin