"Do I ever eat chicken or turkey?" is a question I get frequently when speaking. Only rarely, and this recipe is for one of those rare occasions. Some of my most creative recipes get made when winter storms hit and I don't want to risk going to the store for ingredients. So supper gets made from what I have on hand in the pantry and freezer. Thus the creation of this recipe during our first big storm of Winter 2001-2, which finally came at the end of January (weird weather this year!).
Yes, it is turkey, but it is also a soy recipe (soy milk, soy cheese, and miso) and filled with many other foods that have anti-cancer phytochemicals.
- 2 Tbsp. olive oil
- 1/2 cup coarsely chopped white section of leeks (or chopped onions)
- Chopped red stems from a bunch of Swiss chard (I had used the leaves for a recipe earlier in the week - could omit or substitute red sweet pepper here or even celery but that would be less colorful and healthful)
- 2 Tbsp. whole wheat flour
- 2 teaspoons miso
- 2 cups unflavored soy milk
- 1 Tbsp Dijon mustard
- 1 cup shredded soy cheddar cheese
- 1-2 ounces shredded low-fat cheddar cheese (I threw this in for extra flavor)
- 1 lb. frozen broccoli spears, thawed
- 3 cups cooked chicken or turkey (finally used up the remainder of the Thanksgiving turkey)
- 1/3 cup bread crumbs (made from dry whole grain bread)
- 1/2 teaspoon Italian seasoning
- Heat the olive oil and slightly cook the leeks and chard. Add the flour and stir a few minutes to lightly toast the flour. Add the mustard and miso to the milk, whisk to mix thoroughly and then slowly add milk mixture to veggies, stirring constantly as mixture thickens slightly. Add the cheeses, stirring until melted.
- In 9x13 baking dish, slightly spray with Pam. Spread out broccoli and turkey in dish. Pour cheese/veggie sauce over the turkey and broccoli. Top with bread crumbs and seasoning. Bake in oven at 350 (325 if using a glass dish) for 30-40 minutes until hot and bubbly.
Yield: Makes 4- 6 generous servings.
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