Dec 2, 2014

The Best Leftover Thanksgiving Turkey Casserole

Holidays are not complete without turkey and all the fixins'.  Over the years, our family has experimented with many ways to re-use the all too often abundance of leftovers.  Sure, you can fix many a sandwich, but sometimes you just want a little something different.

This recipe is a takeoff from a dish that my mother-in-law introduced to me the first time I had Sunday dinner with them at the young age of 15.  I remember how it melted in my mouth and the taste was heavenly.  Of course, I wasn't much of a cook at that age, but since Dean and I married, I have almost mastered this recipe.  Mom D. was an excellent cook, and to even get close makes me proud. 

Here is the recipe.  I substituted turkey for the chicken in this case, and it turns out just as good. 

Chicken (Leftover Turkey) Casserole

1  3 lb chicken (or leftover turkey)
1  can cream of celery OR cream of mushroom soup
1  can cream of chicken soup
2  soup cans chicken stock
1  stick margarine
1  small onion
1  small package Pepperidge Farm herb seasoned stuffing

Boil Chicken until done and tender.  De-bone and cut into chunks.  Mix soups and stock.  In separate pan, met margarine and add onion.  Cook until onion is tender.  Add stuffing and lightly mix with fork.  In a 9x13 baking dish, layer chicken, soup mixture and stuffing, ending with soup mixture.  Bake uncovered at 350 for 35-40 minutes.  

When using turkey, just cut meat into chunks.


When I mix the soups and stock, I do it in a pitcher or large measuring cup for easy pouring.


The recipe calls for margarine, but I usually use butter.   Shhhhh :)


You can use other stuffings, but for this recipe, I am partial to this one.  This bag made two casseroles...for one you will want the smaller size bag.


Mix butter, onion and stuffing together by lightly tossing.


Layer the ingredients in.  I usually end up with two layers.


This baking dish was given to us as a wedding gift 28 years ago.....I guess that makes it vintage now.....wow.


Bake at 350 for 35-40 minutes....


Yummmmm......



We leave no leftovers with this dish. :)


You can serve this with any sides you wish, but the unwritten rule around here is that we must have mashed potatoes and sweet peas with it.  A healthier version can be made using lowfat/low sodium soups and better-for-you margarine. 

Our daughter has turned out to be just as wonderful a cook as her grandmother and I'm hoping to share some of her great recipes throughout the holiday season.

'til next time!

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