COOKIN’ WITH CAPITAL

Turkey Broccoli Rollups

INGREDIENTS

SAUCE INGREDIENTS

  • 6 Tbsp butter
  • 1 large onion, diced
  • 6 ribs celery, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp cayenne pepper
  • 6 Tbsp all-purpose flour
  • 3 cups whole milk
  • 2 cups chicken broth

or >>>

  • 1 can cream of celery soup, condensed
  • 1 can cream of chicken soup, condensed
  • 1 can cream of broccoli soup, condensed
  • 1 ½ cups milk

FILLING INGREDIENTS

  • 4 cups cooked turkey or chicken, cubed
  • 8 cups broccoli florets, steamed
  • 4 cups cheddar cheese, shredded
  • 2 ½ cups french fried onions
  • TT black pepper, fresh ground
  • 30 each tortillas
DIRECTIONS

STEP 1

Preheat oven to 350º F.

Melt butter in pan over medium heat. Add onion and celery, cook until translucent. Add cayenne and garlic and let sizzle for 1 minute. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes.

Or combine condensed soups and milk in a bowl. Set aside.

STEP 2

To make filling:  Combine chicken, broccoli, 2/3 sauce/soup mixture, 3/4 cheese 2 cups onions. Add pepper to taste. Divide into tortillas. Roll up tortillas and place in greased baking dish. Cover with remaining soup mixture. Bake covered for 35 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes.

NOTES

Remaining casseroles of unbaked roll-ups can be frozen. When ready to cook, thaw completely. Casserole can be microwaved until hot. Then top with cheese and onions and bake until cheese melts.

This is my favorite leftover turkey dish. This is a super huge batch because I always freeze some for later. Cut recipe down to 1/3 for one 9X13” casserole dish.

 

 

Submitted by:
Aaron Wintersmith

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