I love the day after Thanksgiving — the leftover food, time spent with family, the quiet pause of the end of autumn before the Christmas season kicks into high gear.
Did I mention the food? Turkey Stuffing Casserole is an old, day-after-Thanksgiving recipe from my childhood that my kids now love. It uses leftover turkey (any kind of meat, light or dark) and leftover stuffing (any kind including herbed, cornbread, sausage, etc.). You make a cream sauce, add meat, and layer it in a small casserole with stuffing. Meals for the day-after-Thanksgiving dinner don’t get easier than this, unless of course you make turkey sandwiches which are awesome as well. Don’t forget pie for dessert!! Then it’s off to the last hayrides of the season and then home to watch National Lampoon’s Christmas Vacation (two of my family’s favorite traditions)!
Turkey Stuffing Casserole
I'm not a huge fan of cooking with condensed soups, but this one from my childhood I still love. This is an adaptation of a recipe from a 1963 Good Housekeeping cookbook. It works with any kind of stuffing you have and can be made with both leftover turkey and chicken. I usually serve this with a side salad and leftover Thanksgiving rolls.
Ingredients
- 1 10 1/2-ounce can of condensed cream of mushroom soup undiluted
- 3/4 cup whole milk
- 3/4 cups cooked turkey cubed
- 1 1/2 cups leftover stuffing
- 1 Tablespoon grated parmesan cheese
Instructions
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Heat the oven to 350℉.
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In a medium saucepan, heat the soup and milk until hot but not boiling.
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Stir the turkey into the soup mixture and heat through. Do not boil.
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In a 1 12/ quart casserole dish, layer the stuffing and turkey/soup mixture in two layers, ending with the turkey/soup mixture. Sprinkle the parmesan cheese on top. Bake for 30 minutes until bubbly and cheese is golden brown. Serve immediately.
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