I hope everyone had a pleasant Thanksgiving holiday. We had a lovely dinner at our sons home this year, the only thing I was asked to make was my homemade dinner rolls and biscuits. I did manage to score a turkey a few days before the holiday on sale so I prepared our turkey on Sunday with my sausage stuffing, and twice baked sweet potatoes. I made my Turkey Gravy the day before by roasting two large turkey wings.
So now what to do with the leftovers? I love a turkey sandwich with stuffing and cranberries on toast. Do you have a favorite leftover turkey sandwich? Here are two dishes I have made over the years depending on how much leftovers we have. One is a Thanksgiving left over casserole the other is Turkey Tetrazzini. I have previously posted several chicken recipes that you can easily swap out with leftover turkey, like Chicken Croquettes, Chicken Noodle Casserole and a few others. Let’s not forget yummy turkey salad for sandwiches too.
Leftover Turkey and Stuffing Casserole
This tasty turkey casserole recipe is made with leftover turkey, leftover stuffing and gravy, and a little cranberry sauce for topping. I have sometimes tucked in some of the leftover green beans in between the layers too. This is an easy toss in what you like casserole.
Cook Time: 30 minutes
4 cups prepared turkey stuffing
2 cups cooked cut up or sliced turkey
1 1/2 to 2 cups prepared turkey gravy
1/3 cup jellied or whole cranberry sauce, cubed
Butter the bottom and sides of 2-quart baking dish. Arrange half of the stuffing in bottom of dish.
Add half of the turkey then half of the gravy. Repeat layers.
Top with cubes of cranberry sauce. Bake at 350° for 30 minutes.
Left over Turkey or Chicken Tetrazzini
Sorry, no photo for this next recipe. This recipe is yummy for a way to change up leftover turkey.
Prep Time: 20 Minutes
Cook Time: 1 Hour
1 (16 ounce) package uncooked spaghetti or pasta of choice
1/2 cup butter & 2 Tb
2 TB Olive Oil
Add any of these items to taste – I have no exact measurements
or frozen peas or peas & carrots
1/2 cup all-purpose flour
3 cups chicken broth 2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al-dente. Drain, and place in the prepared baking dish.
3. Melt 2 tb butter and olive oil in a medium saucepan over medium heat.
At this point I sauté the onion, garlic, mushrooms. Remove from pan and set on the side.
4. Melt 1/2 cup butter in same pan over medium heat.
5. Stir in flour, pan cook so flour cooks but is not brown
6. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
7. Add onion, garlic mushroom mix to the sauce and fold in. Add chopped turkey or any frozen vegetable you are using
8. Mix chicken sauce mixture with cooked spaghetti and put into a greased 9 x 13 casserole.
9. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned
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