Grandma Laux's Turkey/Chicken Casserole
We had smoked turkey over the weekend and I have a lot of leftovers so I'm making my Grandma's recipe for dinner tonight. My Grandma Laux often catered for weddings and this the most popular dish. I was often enlisted as a member of the prep team. I can still smell the wonderful aroma filling her kitchen and see the huge pans filled with Turkey Casserole.
Grandma Laux's Turkey/Chicken Casserole.
Please read through the recipe first to see all the ingredients you may need.
4 lbs. chicken
You can stew the chicken on top of the stove in a stock pot with the following ingredients. Simmer for 2 hours. When done and cool enough to handle remove the meat from the bone.
1 stock celery
1 medium onion, diced
1 tsp. salt
1/2 tsp. pepper
I often use chicken or turkey leftovers or you can buy a rotisserie chicken from the store and take the meat from the bone. Grandma was often asked to use turkey which she roasted first in the oven.
Prepare a 9" x 13" pan by buttering the sides or spraying with cooking spray.
Prepare the dressing:
5 cups dried bread cubes
1/2 tsp. sage or poultry seasoning
1/8 tsp. black pepper
1/2 tsp. salt
1/2 cup minced onion
1/3 cup butter
Put the bread cubes in a large bowl, add the sage/poultry seasonings, black pepper, and salt. In a small skillet melt the butter and saute the onion in the butter briefly. Toss into seasoned dressing mix and place in bottom of baking pan.
Lay a layer of bite-size cooked chicken or turkey on top of the dressing in an even layer.
Finally, we'll make a gravy to pour on top of the dressing.
Prepare the Gravy:
1/2 cup butter
3/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
4 large egg yolks or 2 whole eggs
4 cups chicken broth
Break eggs into a medium bowl and set aside.
Over medium or medium high heat, melt 1/2 cup butter. Add 3/4 cup flour and stir constantly for about 1 minute until a dough forms and comes away from the sides of the pan.
Add 4 cups chicken broth (warmed or at least at room temperature.) Whisk together well to blend.
Take a small amount of the gravy you've made thus far (1/2 to 1 cup and add it to the eggs which you have beaten. Beat well then mix with the gravy in the skillet, stirring constantly until the gravy thickens about 5 minutes.
Pour over meat and dressing. Use a knife to cut down into the dressing and help force some of the gravy into the lower layers.
Bake at 300 degrees for 1 hour or 375 degrees for 35 minutes.
Please note: Watch the sodium content of the chicken broth. The first time I made this completely on my own it was way too salty. Grandma used home made chicken or broth and it wasn't as salty. I cut the salt from the original recipe to try and compensate. You might want to taste the gravy before adding any salt to it.
Grandma Laux's Turkey/Chicken Casserole.
Please read through the recipe first to see all the ingredients you may need.
4 lbs. chicken
You can stew the chicken on top of the stove in a stock pot with the following ingredients. Simmer for 2 hours. When done and cool enough to handle remove the meat from the bone.
1 stock celery
1 medium onion, diced
1 tsp. salt
1/2 tsp. pepper
I often use chicken or turkey leftovers or you can buy a rotisserie chicken from the store and take the meat from the bone. Grandma was often asked to use turkey which she roasted first in the oven.
Prepare a 9" x 13" pan by buttering the sides or spraying with cooking spray.
Prepare the dressing:
5 cups dried bread cubes
1/2 tsp. sage or poultry seasoning
1/8 tsp. black pepper
1/2 tsp. salt
1/2 cup minced onion
1/3 cup butter
Put the bread cubes in a large bowl, add the sage/poultry seasonings, black pepper, and salt. In a small skillet melt the butter and saute the onion in the butter briefly. Toss into seasoned dressing mix and place in bottom of baking pan.
Lay a layer of bite-size cooked chicken or turkey on top of the dressing in an even layer.
Finally, we'll make a gravy to pour on top of the dressing.
Prepare the Gravy:
1/2 cup butter
3/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
4 large egg yolks or 2 whole eggs
4 cups chicken broth
Break eggs into a medium bowl and set aside.
Over medium or medium high heat, melt 1/2 cup butter. Add 3/4 cup flour and stir constantly for about 1 minute until a dough forms and comes away from the sides of the pan.
Add 4 cups chicken broth (warmed or at least at room temperature.) Whisk together well to blend.
Take a small amount of the gravy you've made thus far (1/2 to 1 cup and add it to the eggs which you have beaten. Beat well then mix with the gravy in the skillet, stirring constantly until the gravy thickens about 5 minutes.
Pour over meat and dressing. Use a knife to cut down into the dressing and help force some of the gravy into the lower layers.
Bake at 300 degrees for 1 hour or 375 degrees for 35 minutes.
Please note: Watch the sodium content of the chicken broth. The first time I made this completely on my own it was way too salty. Grandma used home made chicken or broth and it wasn't as salty. I cut the salt from the original recipe to try and compensate. You might want to taste the gravy before adding any salt to it.
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