Chicken and Broccoli Gratin (or a use for leftover turkey!)

This recipe is adapted from one found in the Avoca Cafe Cookbook.  You could alter it slightly (see discussion at end), to use up any left-overs still hanging around from Thanksgiving.

Ingredients:
- 2 chicken breasts
- 1 onion (red, white, or yellow)
- 2 celery stalks, chopped
- 2 carrots, chopped
- Handful of parsley sprigs
- 2 bay leaves
- 5 peppercorns
- Large head of broccoli, cut into florets
- 3/4c cream
- 1c shredded strong cheese
- 2T butter
- 2T flour
- Cyanne pepper and salt (as needed)
- 2c bread cubes, or 1 box of stuffing mix

Combine the uncooked chicken breasts, onion, celery, carrots, parsley, bay leaves, and peppercorns in a soup pot.  Add just enough cold water to cover the ingredients.  Bring to a boil and simmer until chicken is cooked, about 20 minutes.  You are basically going to cook your chicken and make a quick chicken broth here.

Remove the chicken from the pot and set aside.  Remove the vegetables and herbs and reduce until you have about 1 pint of broth. 

Meanwhile, cut up your broccoli and cooked chicken into bit-sized chunks and toss together in an oven-safe dish (no lid required).

Now, in a separate sauce pan, make a roux:  Add the butter and heat until melted, then add the flour and stir together until you get a very thick paste consistency.  Let it cook together very briefly (about 30 seconds).  Add the cream and whisk until smooth.  Bring to a very light simmer and let it reduce for about 2 minutes.  Add the cheese and whisk to smooth.  Pour the cream mixture into the pot with the broth and wisk together.  You may need to simmer this to reduce and thicken the consistency of the sauce.  Add a pinch of cyanne pepper and salt if needed. 


Pour over the chicken and broccoli.  

Cover with stuffing mix, pressing it down lightly into the liquid so that it will absorb while it cooks.

Bake at 350 degrees for about 15-20 minutes, until bubbly.  Serve hot.

To alter this recipe to use up your Thanksgiving left-overs, replace the chicken with cooked turkey.  Replace the vegetables, herb, and water process with pre-made stock.  You will likely need to reduce it somewhat, but it should definitely be hot before you whisk in your cream mixture.  You could even add some left-over gravy to the sauce and reduce the amount of cheese.  Replace the box of stuffing mix with the real thing.  Now you have a great Turkey left-over meal!