(It all goes to the same place anyway!)
My favorite holiday for "stuffing" my face, pardon the pun, is obviously Thanksgiving. Not that I need a special day for eating all of my favorite foods at the same meal and eating twice, okay, okay, three times as much food as I normally should at one time. This day, although it has become a festival of fall food, is also a time to share those scrumptious tators and turkey with the people you love and are grateful for. It's a time to reflect, give thanks and then pass that sweet potato pie please!
Here's an idea for a yummy casserole that can use up most of those holiday leftovers.
4 cups leftover roasted turkey (white and dark meat)
3 cups leftover stuffing
2 cups leftover mashed potatoes
3 cups French cut green beans (partially cooked)
1 cup finely chopped celery
1 can cream of chicken soup
1 can cream of celery soup
1 1/2 cups sour cream
1-cup milk
1-cup leftover turkey gravy
1- ½frac12; cups caramelized onions
1 Tbsp. of butter
½frac12; cup melted butter
1 Tsp. dried chopped Thyme
1 Tsp. dried chopped Sage
1 Tsp. salt
1 Tsp. pepper
1 cup crushed cornflakes
Mix together turkey, milk, Cream of chicken soup, Cream of celery soup, salt and pepper in medium bowl.
In separate bowl mix mashed potatoes and sour cream, add stuffing, gravy, celery, thyme, and sage, mix all together.
Over medium heat, in small sauté' pan, caramelize onions in 1 Tbsp. butter.
Place green beans in large greased baking dish (approx. 9x16).
Spread turkey mixture on top of beans.
Spread potato/filling mixture on top of turkey.
Top with caramelized onions, and then crushed cornflakes.
Pour melted butter evenly over top.
Bake at 350 degrees for 35 to 40 minutes until bubbly and golden brown.
A perfect way to use up left over turkey.
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk
Preheat oven to 425 degrees F (220 degrees C). Roll out
bottom pie crust and place in the 10 inch pie pan and set aside.
Place 2 tablespoons of the butter in a large skillet.
Add the onion, celery, carrots, parsley, oregano, salt and
pepper. Cook and stir until the vegetables are soft.
Stir in
the bouillon and water. Bring mixture to a boil.
Stir in
the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons
butter.
Stir in the turkey and flour. Add the milk, and heat
through.
Stir the turkey mixture into the vegetable mixture,
and cook until thickened.
Pour mixture into the unbaked
pie shell.
Roll out the top crust, and place on top of
filling.
Flute edges, and make 4 slits in the top crust to let
out steam.
Bake in the preheated oven for 15 minutes.
Reduce oven
temperature to 350 degrees F (175 degrees C) and continue baking
for 20 minutes, or until crust is golden brown.
American Cuisine
Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.
American Cuisine
1 (10 oz.) pkg. frozen broccoli
4 lg. slices cooked turkey or chicken
1 can cream of chicken or celery soup
1/3 c. milk
1/4 c. Parmesan grated cheese
Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly. 3 or 4 servings.
American Cuisine
2 (10 3/4 oz.) cans cream of broccoli
soup
1 c. milk
1/4 tsp. thyme leaves, crushed
1/4 tsp. pepper
4 c. cooked cut up vegetables
(broccoli, carrots, potatoes, etc.)
2 c. cubed cooked turkey
1 (10 oz.) can Hungry Jack flaky
biscuits,
1. In 3 quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken.
2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. 3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.
1 jar spaghetti sauce (any variety)
4 c. cooked ziti (6 oz. uncooked)
1 1/2 c. cubed cooked turkey
1 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese
1. Use 2 quart casserole - stir together spaghetti sauce, cooked ziti, chicken, and 1/2 cup Mozzarella.
2. Sprinkle with rest of Mozzarella and Parmesan cheese. 3. Bake at 350 degrees for 30 minutes or until hot and bubbling. Makes 6 servings.
12 corn tortillas
Salad oil
Cream Cheese Filling (below)
2/3 c. whipping cream
2 c. shredded Jack cheese
2 lg. onions
2 tbsp. butter
2 c. diced cooked chicken or turkey
1/2 c. sweet red peppers or pimento
2 sm. (3 oz.) pkg. cream cheese
Fry tortillas.
Drain on paper towels.
Cook onions in butter until limp.
Combine onions, chicken, pimento and cream cheese.
Mix lightly, salt to taste.
Spoon 1/3 cup filling into tortillas, roll and place seam side down in 9 x 13 inch baking dish side by side.
Moisten tops of tortillas with whipping cream.
Sprinkle with cheese.
Bake uncovered in 375 degree oven 20 minutes to heat through.
May serve with lime wedges to squeeze on each serving.
©2023 TheParentVine.com a brand owned by GADL Enterprises, LLC. All rights reserved.
TheParentVine.com earns commissions on products sold.
The Parent Vine's positive parenting tips can help you grow a happy and healthy family. There are a variety of parenting styles: gentle parenting, attachment parenting, helicopter parents and authoritative parents. Most of us are in between or using some of each parenting style to bring our unique brand of parenting home.
Enjoy out family fun crafts for kids and our family travel blog for ideas for fun family vacations
Try our family favorite recipes and ideas for cooking with kids and inspiring them with good nutrition for the whole family.
We would love to hear from you!
We offer real-life tips for parents for raising happy and healthy kids.