INGREDIENTS
4 cups
leftover cooked turkey, chopped
1 15.5 ounce can
artichoke hearts, drained
3 tbsp
unsalted butter
3 tbsp
flour
1/2 tsp
nutmeg
2 1/2 cups
low-sodium chicken broth
2 cups
shredded sharp cheddar cheese
1 tbsp
unsalted butter, melted
1/3 cup
plain breadcrumbs
1/4 tsp
dried thyme
1/4 tsp
black pepper
1/8 tsp
paprika