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from "Everyday Food® magazine"

This dish is a smart way to reinvent your leftover holiday turkey.

Yield: Serves 6

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1/4 cup (1/2 stick) plus 2 tablespoons unsalted butter
1 small yellow onion, diced small
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups whole milk, room temperature
2 teaspoons curry powder
Coarse salt and ground pepper
6 1/2 cups broccoli florets (from 1 bunch)
4 cups cooked turkey, cut into 3/4-inch pieces
3 cups day-old bread, diced medium

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1. Preheat oven to 400 degrees. In a medium pot, melt 1/4 cup butter over medium. Add onion and garlic; cook until slightly softened but not browned, about 7 minutes. Whisk in flour and continue to whisk 1 minute. Slowly add milk, whisking constantly until mixture is smooth. Cook, stirring frequently, until sauce comes to a simmer. Stir in curry powder and season to taste with salt and pepper. Add broccoli and cook just until beginning to soften, 5 minutes. Stir in cooked turkey. Transfer mixture to an 8-inch square baking dish.
2. In a small bowl, toss bread with remaining 2 tablespoons butter, melted, until coated. Top turkey mixture with bread and bake until sauce is bubbling and bread is golden brown, about 15 minutes.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Organic Yellow Onion, Medium - $2.29/lb
  Amish Country Farms Organic Whole Milk - $4.79/ea
 1/2 gallon
  Spice Supreme Curry Powder - $1.19/ea
  FreshDirect Broccoli Florets - $6.99/ea
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.19/ea
 2ct, 4oz ea
  Garlic - $3.99/lb
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
  David's Kosher Salt - $2.99/ea
  Gefen Ground Black Pepper - $2.69/ea
  Plainville Farms Boneless Turkey Breast Roast, Raised Without Antibiotics - $7.99/lb
  FreshDirect Oven-Ready Rosemary Ciabatta - $3.49/ea
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