Serves: 8 | Prep: 15 min | Cook: 45 min | Ready: 1 hr 5 min
1/2 c. all-purpose flour
6 T. butter
1/2 c. diced onion
2 garlic cloves, minced
2/3 c. milk or cream
2 c. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. sour cream
3 c. diced or shredded turkey
1 ½ c. frozen broccoli, thawed
3-4 c. cooked stuffing
*Fresh minced parsley, optional
Sour cream can be used in place of
buttermilk in this recipe.
You can sub in 1 tablespoon of Dutch-
process cocoa powder for 1 tablespoon
of the unsweetened cocoa powder, if I
have some on hand, for a deeper
chocolate flavor in the cake and frosting.
You can store any leftover cake in an
air-tight container for up to 3 days, either
at room temperature, or in the fridge.