1 baguette torn into 1-inch pieces (about 6 cups)
7 tbsp. unsalted butter
1/2 c. minced yellow onion
1/2 c. minced celery
1 garlic clove, minced
2 tbsp. all-purpose flour
1 tsp. garlic salt
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1-1/2 c. heavy (whipping) cream
5 c. shredded cooked chicken breast (home-roasted or rotisserie chicken)
1 c. sour cream
2 c. chicken broth
Freshly cracked black pepper, for serving
3 green onions, minced (optional)
Chopped fresh parsley (optional)
Cranberry sauce, for serving
Note: Substitute your leftover turkey in place of the chicken!
Instructions: Preheat the oven to 325 degrees Fahrenheit. Lay the torn bread on a sheet pan, and place it in a warm oven until dried out, 1 hour on low heat.
In a medium saucepan, melt 3 tbsp. butter over medium heat. Add the onion and celery, and saute until tender and translucent, 6 to 8 minutes. Add the garlic and flour and cook, whisking constantly, until fragrant but not burned, about 1 minute. Add the garlic salt, salt and pepper, and slowly pour in the cream. Cook, whisking often, until just at a simmer, about 5 minutes.
Spread the chicken in a 9x13-inch baking dish, and spread the sour cream on top. Pour the cream sauce evenly on top and sprinkle on the bread cubes.
Melt the remaining 4 tbsp. butter, mix it with the chicken broth and pour it over the casserole, coating the bread well.
Bake, uncovered, until bubbling, about 30 minutes. Broil the last 3 or 4 minutes for a good toasty top.
Top with freshly cracked pepper and a sprinkle of minced green onions and parsley, if desired. Scoop out the casserole to serve with mashed potatoes, green beans and cranberry sauce on the side. Store in an airtight container in the refrigerator for 3 to 5 days. Makes 8 to 10 servings.
Buttermilk Cinnamon Bars
Sharon Wooldrige, Mahaska County
Published April 17, 1982
1-1/4 c. sugar
2 c. flour
3/4 c. brown sugar
1/2 c. butter
1/2 c. chopped nuts
1/2 c. flaked coconut
1 egg, beaten
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. buttermilk
3/4 c. powdered sugar
1/2 tsp. vanilla
1 or 2 tbsp. cream
Instructions: Preheat oven to 350 degrees Fahrenheit. Mix sugar, flour, brown sugar and butter. Take out 2 cups of mixture, and place in separate bowl. Add chopped nuts and coconut. Press into a jelly roll pan. To the remaining crumbs, add beaten egg, cinnamon, salt, baking soda, vanilla and buttermilk. Mix and pour over crust and back for 35 to 40 minutes. Frosting: Blend ingredients well and spread over bars.
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