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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Turkey A'la Cafeteria

Click to Print This Recipe

Stuffing
  • 1/4 cup margarine (1/2 a stick)
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 2 cloves fresh garlic
  • 2 chicken bouillon cubes
  • 1/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 8 or 9 slices of bread, chopped
  • 1-1/4 cups water

Gravy:

  • 1/4 cup margarine (1/2 stick) or poultry fat
  • 1/3 cup flour
  • 3 cups chicken or turkey broth (make it from bouillon cubes if desired)
  • salt & pepper to taste (if you use bouillon cubes, you won't need much salt, maybe not any at all; taste to be sure)
  • A little milk, if desired (about 1/4 cup)

                 * * * * * * * * * * * * * * * *

  • 3 cups of cooked turkey or chicken
  • Prepared instant mashed potatoes to serve 6.
     

First prepare the stuffing. Saute the celery, onion and garlic in the margarine, in a large iron skillet until tender. This will only take a few minutes. Add the bouillon cubes, salt, poultry seasoning and water. Bring to a boil, stir in the bread cubes. Mix until moist and soft. Bake at 400 for about 25 minutes or until crispy on top.

Meanwhile, prepare the gravy. In a large pot melt the margarine or turkey or chicken fat. Stir in the flour until it is smooth. Gradually add the chicken or turkey broth. Cook and stir until the mixture is boiling. Boil for a full minute. Taste the gravy and add salt and pepper as you see fit. Add the cooked turkey or chicken and stir to combine. Return to a boil. If desired, thin it out with a little milk for flavor and color. Keep warm on the back of the stove.

Finally prepare instant mashed potatoes according to the package directions. I usually make enough for 6 or 8 servings.
When the stuffing is done, it is time to serve. Place a scoop of stuffing on a plate. Next to it place a scoop of potatoes. Ladle some turkey and gravy over it all. I usually add canned green beans or spinach, and bake an apple crisp along with the stuffing. This is home cooking at it's finest.

This dish got it's name because when I was in school the cafeteria used to serve something similar. I was especially fond of it as a kid. When I grew up and decided to make it myself, it turned out even better than I remembered. This has got to be the finest (and most popular) way I know of to use up a lot of leftover cooked turkey. Usually I make this well after Thanksgiving, using frozen turkey from the freezer. Dark meat is especially good prepared this way. This recipe serves 6, it is easily doubled.

 
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