Fancy Turkey and Feta Casserole

I cooked up a turkey last week which no one seemed at leisure to help us come eat, so we therefore have copious amounts of leftovers to go through. This was last night's creative solution, upon viewing of which two of my three children declared that they LOVED it, regardless of the fact that they had never had it before.

The taste did not disappoint, and there were barely enough leftovers for Jason to create a decent-sized lunch for today!

I guess we're making this one again...

Fancy Turkey and Feta Casserole

Feeds 4-8 people (depending on appetite!)

3 tbsp. butter
1/4 cup chopped onion
1-2 cloves garlic, minced
3 sticks celery, chopped
3 c. potatoes, peeled and diced into 1/2-inch cubes
1 tsp. course gray sea salt
1 tsp. dried thyme
1/2 tsp. ground sage
1/2 tsp. whole cardamom (not in the pod)
2 portabella mushroom caps, diced
1/4 c. pine nuts
1/4 c. raisins
2 c. cooked turkey, cubed
4-5 slices sprouted grain bread, cubed (can be day-old or stale)
1/4 c. butter
3/4 c. homemade turkey stock
1/4-1/2 c. feta cheese
salt and pepper, to taste

Preheat oven to 400 degrees Fahrenheit.

In 12-inch cast iron pan, melt first amount of butter on med-low. Sauté onions, garlic and celery for several minutes until onions wilt. Add potatoes, salt, thyme, sage and cardamom and cook for about five minutes, stirring occasionally. Add portabellas, pine nuts, raisins, and turkey, and stir-fry for a couple more minutes.

Meanwhile, melt second amount of butter. Put bread cubes in the bottom of a 9"x13" pan. Pour melted butter over top and stir around until bread is coated, coating pan with butter in the process. Add turkey mixture and toss together. Pour turkey stock over, then crumble feta cheese on top. Adjust seasonings to taste.

Bake until feta and bread cubes look toasted, about 20 minutes.