This quick casserole is a great use for leftover turkey (or chicken), but you can always pick up some roasted turkey at your supermarket deli to make things even simpler.
Credit: Eater's Choice
- 2 tablespoons margarine, plus more for greasing casserole
- 2 egg whites
- 3 tablespoons white flour
- 1 can chicken broth, strained
- 1 cup diced celery
- 2 tablespoons minced green onion
- 1/2 cup chopped pecans
- 1/2 teaspoon salt
- 1/4 teaspoon Worcestershire sauce
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1/4 cup low-calorie mayonnaise
- 3 cups diced cooked turkey breast
Preheat the oven to 400 degrees F. Grease a casserole with margarine. Whip the egg whites until stiff but not dry and set aside. In a medium saucepan, melt the 2 tablespoons of margarine. Remove from the heat and stir in the flour to make a paste. Gradually blend in the chicken broth over low heat. Stir constantly until the sauce is thick and smooth. Stir the celery, green onion, pecans, salt, Worcestershire sauce, egg yolk and lemon juice into the sauce. Fold in the egg whites. Mix the mayonnaise with the turkey so that the turkey is well coated. Add the turkey mixture to the sauce and pour into the casserole. Bake for 20 minutes.
Casseroles come in all shapes and sizes. Shop for a casserole.
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