February 26, 2012
Turkey Almontine Casserole
This is a vegetarian dish that is made using turkey like meat substitute.
I’ve got this recipe from a dear friend, almost 20 years ago, and to this day, it is still one of my family’s favourite vegetarian dishes. It is truly delicious! The creamy filling goes really well with mashed potatoes, and steamed vegetables, like carrots, broccoli, cauliflower or Brussels sprouts or a mixture of them, but you can use whatever suits your fancy.
Here is how to make it.
2 cups flour
1/2 tsp. salt
1/2 cup margarine
5 oz. (150 gr.) cream cheese
1/2 cup milk
4 tbsp. vegetable oil
1 large onion, chopped
1/2 lb. fresh mushrooms, chopped
1/2 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. poultry seasoning
1 cup sour cream
2 cans cream of mushroom soup
2 cups chicken crisp*, thorn into 1/2 inch or smaller pieces
1/2 cup slivered almonds
Salt and pepper, to taste
4 Tbsp. margarine
1 cup coarse bread crumbs
To make the crust, place flour, salt, margarine and cream cheese in a medium size bowl. Using a pastry cutter , cut margarine and cream cheese into the flour until resembles large bread crumbs. Stir in milk and using your hand form into a dough. Cover and set aside.
Meanwhile, prepare the filling.
Place the oil into a deep skillet. Add chopped onion and a splash of water (so it doesn't burn) and sauté until onions become glossy. Add chopped mushroom and cook until they become soft, about 10 minutes. Stir in garlic powder, thyme and poultry seasoning. Cook a few more minutes, then remove from heat and let cool.
In a small bowl, stir together sour cream, and mushroom soup. Add to the mushroom mixture in the skillet. Stir in chicken crisp and almonds. Season with salt and pepper, if needed.
Roll out pastry to feet the bottom and sides of a 9x13 inch pan.
Pour mushroom mixture into pastry lined pan. Fold pastry from pan sides over filling making a small rolled crust around the casserole.
For topping, melt margarine in a small pan; add bread crumbs; toss and sprinkle over top of casserole.
Bake at 350 F for about 50 min, or until crust starts to brown on the edges.
To serve, cut it into squares.
*chicken crisp are vegetarian nuggets made form soy protein.
Leia’s Culinary Treasures