Préparation :

20 min

Cuisson :

30 min




  • 425 ml (1 3/4 cup) cooked turkey, cubes, 3/4 in (2 cm)
  • 1 small celery stalk, diced 3/4 in (2 cm)
  • 30 ml (2 tbsp) butter
  • 125 ml (1/2 cup) finely chopped onion
  • 30 ml (2 tbsp) flour
  • 2 ml (1/2 tsp) dry mustard
  • 150 ml (2/3 cup) milk
  • 175 ml (3/4 cup) old cheddar, shredded
  • Salt and pepper to taste
  • 15 ml (3 tbsp) breadcrumbs
  • 2 ml (1/2 tsp) celery seeds


  1. Place diced celery in a saucepan, cover with salted water and bring to boil. Cover and simmer 20 minutes. Drain celery and keep cooking juices.
  2. In a small saucepan, melt butter and cook onion over low heat for 5 minutes. Add flour and mustard. Cook, stirring, 1 minute.
  3. Remove pan from heat. Gradually add milk and 150 ml (2/3 cup) to the reserved cooking juices. Return to heat and bring to boil, stirring, until thickened. Add turkey cubes and stir in half the cheddar. Season with salt and pepper.
  4. Place drained celery in a gratin dish. Pour in the sauce. In a bowl, combine remaining cheddar, bread crumbs and celery seeds. Sprinkle over sauce. Bake and brown at 200ºC (400ºF) for 30 minutes or until bubbling.

Notes and tips

Frozen meal for a busy schedule! Prepare the Celery Gratin with Turkey in advance, without cooking it, and then freeze it. Planning on coming home late? Thaw your gratin in the fridge all day. Then in the evening, follow the baking instructions. In 30 minutes, you will have a delicious meal, warm and comforting.

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec