1 lb (454 g) mixed mushrooms, sliced

4 green onions, chopped

1 stalk celery, chopped

3 tablespoons (45 ml) butter

1 clove garlic, finely chopped

1 teaspoon (5 ml) dried thyme

3 tablespoon (45 ml) brandy or cognac

1/2 cup (125 ml) canned cream of mushroom soup

1/2 cup (125 ml) milk

4 cups (1 litre) cubed cooked turkey leftover

Salt and pepper

1 cup (250 ml) grated Gruyère cheese

1 cup (250 ml) grated Emmental cheese

Preheat the oven’s broiler.

In a saucepan, sauté the mushrooms, green onions and celery in the butter until they begin to brown. Add the garlic and thyme and stir to combine. Deglaze with either the cognac or brandy.

Add the cream of mushroom soup and milk. Stir to combine. Add the turkey meat and bring to a boil. Season with salt and pepper.

Pour into a 28 x 18-cm (11 x 7-inch) baking dish. Cover with the cheese and brown under the broiler.

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