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.)
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