I’m going to give you some ideas of ways to use Thanksgiving leftovers in the next few weeks. Here’s a way to use the leftover turkey, left over stuffing and even grean bean casserole, if you have some of that leftover! My sister in law gave me this one–it’s so good I often make it with chicken–I don’t keep it for just once a year. It’s also VERY flexible and you can add or not include what ever you want.
2-3 cups chopped cooked turkey or chicken
1 can cream of celery or cream of chicken soup
1 can cream of mushroom soup
2/3 c milk
1 package herb stuffing, croutons, or box of stuffing mix, or leftover stuffing
4-8 T butter*
1/2 cup water or chicken broth*
1-2 cans or 1 small package frozen green beans
1 cup of dried craisens (this is my favorite addition, but optional)
Shredded cheddar cheese (optional)
chopped celery (optional)
chopped onions (optional)
Place turkey on the bottom of a greased casserole dish. Layer beans on top of turkey. Mix soups with milk, onions (if using them, cook in the microwave with some butter for a minute, it softens them up), celery and cheese and pour over beans. Make stuffing and put on top of the soup mix: If using dried croutons or stuffing, melt butter and mix with broth or water. Mix this with the stuffing. *VARIATION—if using boxed mix, prepare mix as directed including flavor packet and don’t use the listed amounts above. You may want to use less butter and less water for a more crunchy topping.
Bake at 350 for 30 minutes. If using frozen beans you’ll need to bake longer, possibly at 375. You may add 2 cups of noodles to stretch the recipe.
