Friday, November 23, 2018

Turkey and Stuffing Casserole

© Can Stock Photo / jpldesigns
Post-holiday leftovers are great, and, just like in Rosie's time, we don't want them going to waste. However, they can  also take up a lot of space in your refrigerator, so here's a delicious recipe that combines your holiday leftovers into a single casserole dish, saving space in the fridge.



   Vegetable Cooking Spray
   1 can cream of mushroom soup
   1 1/2 cups milk, chicken broth or water
   1 package frozen broccoli, cauliflower and carrot combination, thawed, (or other leftover vegetables)
   2 cups cubed leftover turkey
   3 to 4 cups leftover stuffing
   1/4 cup leftover cranberry sauce (optional)
   2 tablespoons butter, melted
   1/4 cup breadcrumbs

Preheat oven to 400F and spray nonstick cooking spray into a 12 x 8 x 2 inch baking dish. Set aside.

Stir soup and liquid in a large mixing bowl until well blended. Add vegetables, turkey, stuffing and cranberry sauce, if desired, and mix thoroughly. Pour mixture into baking dish
Melt butter in the microwave and add the breadcrumbs, stirring until they are moistened. Sprinkle the breadcrumbs over the top of the turkey mixture.

Bake for 20 minutes or until sauce is bubbling.

Note: If you're short on stuffing slice bread into small cubes and add to stuffing. If you prefer a creamier casserole, add more broth or milk. 

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