Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 3 cups (450g) cooked turkey, shredded or diced
  • 1 cup (150g) frozen peas, thawed
  • 4 cups (approx. 200g) prepared stuffing (either homemade or store-bought)
  • 2 tablespoons (30ml) melted butter (optional, for crispier topping)
  • 1 1/2 cups (150g) shredded cheddar cheese

Instructions:

  1. Sauté onion and garlic in butter until softened. Add mushrooms and cook until browned.
  2. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until thickened.
  3. Stir in thyme, sage, nutmeg, salt, and pepper.
  4. Add cooked turkey and thawed peas to the sauce. Stir to combine.
  5. Pour the turkey mixture into the prepared baking dish.
  6. If desired, toss the stuffing with melted butter.
  7. Sprinkle stuffing evenly over the turkey mixture. Top with shredded cheddar cheese.
  8. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and bubbly. Enjoy your turkey casserole!
  9. Let stand for 5-10 minutes before serving.