Turkey or chicken stove-top casserole over toast

Updated: 2024-10-29

This dish is a great option for using up leftovers after a large turkey or chicken dinner.

• 1 1/2 cups low-sodium chicken broth
• 1/2 cup diced celery
• 1/3 cup diced onions
• 1/2 green bell pepper, seeded and chopped
• 2 cups cooked turkey or chicken, cubed
• 3 tablespoons all-purpose (plain) flour
• 3 tablespoons white wine
• 1/2 cup chopped fresh parsley
• 2 tablespoons fresh rosemary (optional)
• Ground black pepper, to taste
• 4 slices whole-wheat toast

In a large nonstick saucepan over medium-high heat, heat 1/4 cup of the chicken broth until it simmers. Add the celery, onions and bell pepper. Cook until the vegetables are tender-crisp, about 4 to 5 minutes. Reduce heat to low, letting the mixture cool slightly.

In a medium bowl, add the turkey or chicken cubes and flour. Toss gently until the flour coats the meat. Add to the vegetables and broth, cooking over low heat for about 5 minutes. Raise heat to medium high. Slowly add the remaining broth, wine, parsley, rosemary and black pepper. Cook and stir until the sauce thickens slightly. To serve, spoon 1/4 of the casserole over each piece of toast.

Nutritional analysis per serving

Calories: 240

Total carbohydrate: 21 g

Cholesterol:

Dietary fiber:

Monounsaturated fat:

Protein: 27 g

Saturated fat:

Serving size: 1 cup of casserole on 1 toast

Sodium:

Total fat: trace