Ingredients:

  • 4 cups (600g) leftover roasted turkey, shredded or cubed
  • 2 cups (475ml) low sodium turkey or chicken stock
  • 1 cup (240ml) heavy cream
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (65g) all-purpose flour
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp (5g) fresh thyme, minced
  • 1 tsp (5g) fresh rosemary, finely chopped
  • 1.5 cups (150g) Ritz crackers, crushed
  • 1/4 cup (55g) unsalted butter, melted
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 1 tsp (5g) dried parsley

Instructions:

  1. Preheat your oven to 375°F (190°C). Shred the leftover roasted turkey into bite-sized pieces, ensuring all skin and bones are removed.
  2. In a large skillet or Dutch oven, melt 1/2 cup of unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the onions are translucent and vegetables are softened.
  3. Whisk in the all-purpose flour to create a roux. Cook for approximately 2 minutes, stirring constantly, until it smells slightly nutty but does not burn.
  4. Gradually whisk in the turkey stock and heavy cream. Simmer the mixture, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  5. Stir in the minced garlic, thyme, rosemary, and Worcestershire sauce. Fold the shredded turkey into the sauce until evenly coated.
  6. Transfer the mixture into a 9x13 inch baking dish. In a small bowl, combine crushed crackers, 1/4 cup melted butter, grated parmesan, and dried parsley. Sprinkle the topping evenly over the turkey base.
  7. Bake for 20-25 minutes until the sauce is bubbling at the edges and the cracker topping is deeply golden brown.