1 baguette torn into 1-inch pieces (about 6 cups)

7 tablespoons unsalted butter

1/2 cup minced yellow onion (1 medium)

1/2 cup minced celery

1 garlic clove, minced

2 tablespoons all-purpose flour

1 teaspoon garlic salt

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1-1/2 cups heavy cream

5 cups shredded cooked turkey or chicken breast

1 cup sour cream

2 cups chicken broth

Freshly cracked black pepper, for garnish

3 green onions, minced (optional)

Chopped fresh parsley (optional)

Holiday Cranberry Sauce, for serving (recipe below)


Holiday Cranberry Sauce:

3 cups fresh cranberries

1 cup fresh orange juice

1 cup sugar

1 cinnamon stick

1 tablespoon grated orange zest



Lay the torn bread on a sheet pan, and place it in a warm oven until dried out, 1 hour on low heat.

Increase the oven heat to 325 degrees Fahrenheit.

In a medium saucepan, melt 3 tablespoons of the 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 pieces. Melt the remaining 4 tablespoons butter, mix in the chicken broth and pour it over the casserole, coating the bread well.

Bake, uncovered, until bubbling, about 30 minutes. Broil the last 3 to 4 minutes for a good toasty top. Top with pepper and a sprinkle of minced green onions and parsley, if desired.

Scoop out the casserole to serve with cranberry sauce on the side.

Store in an airtight container in the refrigerator for 3 to 5 days.


Holiday Cranberry Sauce:

In a medium saucepan, combine the cranberries, orange juice, sugar, cinnamon stick and orange zest. Bring to a boil over medium heat. Reduce the heat to low and cook until thickened and bubbly, stirring constantly, about 3 minutes.

Let cool, then remove the cinnamon stick and refrigerate for 2 hours and 30 minutes. Serve chilled.

Store in an airtight container in the refrigerator for 4 to 5 days.

Return to The Iowa Dish