Top anything with cheese and breadcrumbs and I’m sold.

Casseroles are so 1990s.  Bake something in a skillet instead of a casserole dish and trick yourself (and others) that it isn’t a casserole.  It isn’t, alright?!

This is a great dish for using up leftover Thanksgiving turkey!  Dark meat is especially good in it.  I find that most people don’t eat dark meat, for whatever reason.  Their loss!  It stays especially moist in this dish, too!

-Leftover Cooked Turkey (enough to cover the bottom of your 12-14 inch skillet).
-1 Head of Cauliflower, chopped
-3 Tablespoons Unsalted Butter, divided
-3 Tablespoons All-Purpose Flour
-2 Cups Hot Milk
-1/2 teaspoon Freshly Ground Black Pepper
-1/4 teaspoon Nutmeg
3/4 Cup Freshly Grated Gruyere, divided
-1/2 Cup Freshly Grated Parmesan
-1/4 Cup Bread Crumbs or Panko Crumbs

Preheat oven to 375F.

Boil water.  Add cauliflower and cook for 5 minutes, letting it remain firm.  Drain.

While cauliflower cooks, in a medium skillet, melt two tablespoons of butter on medium heat.  Add flour and whisk together for two minutes.  Add hot milk, slowly, and continue whisking for another minute.  Increase temperature to allow the milk mixture to come to a simmer and thicken.  Remove from heat.  Add pepper, nutmeg, 1/2 cup of the gruyere, and parmesan.

Add shredded cooked turkey to the skillet and gently toss to coat.  Add cauliflower and gently toss to coat again.  Combine breadcrumbs with remaining gruyere and sprinkle on top.  Melt remaining butter and drizzle on top.  Sprinkle with black pepper, if desired.

Bake for 25-30 minutes, until top is browned and bubbly.  Serve hot out of the skillet.