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!