Best Thanksgiving Leftovers Casserole

This is one of my favorite thing to do with turkey leftovers. And then eat the whole thing. OK, not the whole thing but a lot of it. It is right up there with the Bobby, which will be another post.

CHICKEN OR TURKEY BUFFET CASSEROLE

Kathy Visher

  

Sauté ½ cup chopped onion in 1/3 cup butter. Add and mix thoroughly 3 cups day old bread, diced.

Add:

            ½ tsp. salt

            ¼ tsp. poultry seasoning

            ¼ tsp. thyme

            Pecans (optional)

OR just use leftover stuffing.

Put all of the above in the bottom layer of a 2-quart casserole dish. On top of the dressing add 3 cups diced turkey or chicken.

In a bowl, combine:

1 can cream of chicken or cream of mushroom soup

¼ cup milk

¼ tsp. poultry seasoning

½ tsp. thyme

½ cup chopped parsley (also optional, but good)

Spread soup mixture over top of casserole.

Bake at 350 degrees for 20 minutes. Spread one 14-ounce can of whole cranberry sauce on top, then bake for 10 more minutes. Serves 12. (I usually use the jellied cranberry sauce on top. I open both ends of the can with a can opener, slide the whole cylinder of sauce out onto a plate, then slice it. Arrange slices on top of casserole instead of using the whole berry sauce.)