November 23, 2011 at 8:33 a.m.
Get more out of your leftovers
This casserole is a little different from others with the addition of veggies. A complete meal in one dish.
TURKEY AND STUFFING CASSEROLE
2 c. chicken broth or 2 t. or 2 cubes chicken bouillon dissolved in 2 c. water.
3 c. frozen carrot, broccoli and cauliflower blends
2-1/2 c. dry, seasoned stuffing mix
1 can cream of mushroom soup
1 c. sour cream
2 c. cooked, chopped turkey
Salt and pepper
Grease or spray a 9x13" baking dish or 2 qt. casserole. In a large saucepan, bring broth and veggies just to a boil. Remove from heat; stir in stuffing mix. In a small bowl, combine soup and sour cream; add to veggies mixture. Mix well. Fold in turkey. Season with salt and pepper to taste. Turn into casserole dish. Bake at 350 degrees for 45 to 50 minutes or until hot in the center. Let stand for 5 minutes before serving.
TURKEY AND RICE
2 c. cooked chopped turkey
2 c. cooked brown rice (use white rice if you prefer but brown is better for you)
1/4 c. diced green pepper - cut small
1/2 c. diced onion
1 can cream of chicken or mushroom soup
Few shakes garlic powder or to taste
Pepper to taste
Combine all ingredients in a large bowl. Turn into a greased or sprayed 1-1/2 qt. casserole. Cover, bake at 350 degrees for about 30 minutes or until hot in center.
Makes four-five servings.
TURKEY SALAD WITH CRANBERRY DRESSING
2 c. cooked, cubed turkey
1 large red apple
1/4 c. raisins
3 T. walnuts or pecans coarsely chopped
1 c. jellied cranberry sauce
1/4 c. orange juice concentrate, undiluted
In a bowl, combine salad ingredients. In a small bowl whisk together dressing ingredients until smooth; set aside. Chill salad ingredients for one hour. When ready to serve, drizzle dressing over salad and mix well.
Makes four servings.
Note: You may chop Romaine lettuce and divide between four salad plates, putting a quarter of salad on each plate and garnish with thin slices of apple. Serve dressing on the side.
TURKEY PASTA SALAD
2-1/2 c. tri-colored rotini pasta, cooked according to pkg. directions and cooled
2 c. turkey, cooked and cubed
1/2 c. onion sliced in thin rings then cut in fourths
1/4 c. celery, thinly sliced
3 T. snipped fresh parsley
1-1/2 t. fresh tarragon, chopped or 1/2 t. tarragon leaves
1 T. olive or canola oil
2 T. tarragon vinegar - can use cider vinegar
1 T. lemon juice
2 T. "light" mayonnaise
Sliced black olives - optional
In a large bowl combine salad ingredients. In a small bowl, whisk dressing ingredients together; drizzle dressing over salad. Mix well. Refrigerate one to two hours or overnight. Turn into a pretty bowl; garnish with black olive slices. You can also serve on individual salad plates if you wish.
Makes four to five servings.
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