I really do think we should serve turkey all year round. I don’t know why we don’t. In honesty it is difficult to find turkey in the grocery store if it isn’t fall or winter.
The turkey I did find was just the core of the turkey. No legs or wings. So I used the carcass to make the turkey broth.
This seemed like an unnecessary step. It took a lot of time, and really I had turkey broth canned from the last time I made a turkey. I always try to make broth from my turkey and chicken carcasses. It seems a waste not to. And you can preserve it as long as you have a pressure canner.
The turkey cooks very nicely in the broth. It was well seasoned and incredibly moist. Nothing worse than dry turkey!
The absolute star of this dish was the sauce! It is a very rich sauce due to the heavy cream. The mushrooms give it an earthiness. The pan drippings give it the turkey flavor.
When you combine everything, you end up with a rich, flavorful sauce that compliments the dish perfectly.
I wonder if this is how I will cook turkey from now on. Nothing wrong with a roasted turkey, but this was amazing!
TURKEY IN CASSEROLE
8 Pound Turkey
1 Quart Water
3 Tablespoons Minced Onion
1 Cup Fat
Salt and Pepper
Celery Salt
3 Stalks Celery, Chopped
1/2 Pound Fresh Mushrooms
2 Tablespoons Flour
1 Quart Heavy Cream
Cut turkey into serving portions. Simmer drumsticks, neck, back and wings in water to which the onion has been added. Simmer until tender, about 2 hours. Fry remaining turkey in hot fat until brown on both sides. Arrange pieces in a casserole. Sprinkle with salt, pepper, and celery salt. Add celery. Pour over them about half the remaining fat and 1 cup turkey broth. Cover closely and bake in a 350 degree oven for 2 hours. Clean mushrooms, slice and sauté for 5 minutes in the rest of the fat in the skillet. About 30 minutes before turkey is done add mushrooms. Blend flour with remaining fat, add cream and cook until thickened, stirring constantly. Pour over turkey and continue baking until cream sauce is blended with gravy and turkey is tender.
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