Casserole Recipes Using Leftover Turkey

• Refrigerated leftover cooked turkey is good for about 3 to 4 days.
• Frozen cooked turkey will keep for about 4 to 6 months.
• One serving of turkey provides more than half of your body's daily requirement of protein.
• A turkey under sixteen weeks of age is called a fryer.
• A turkey that is 5 to 7 months old is called a young roaster.
• Old large males are tastier than young toms. The tom meat is stringier.
• To make your favorite foods healthier try substituting turkey for the beef you usually use.
• Old hens or female turkeys are tougher than young female turkeys.
• The meat fiber in turkey is easier to digest than other types of meat, making it a great choice for those with digestive problems.
• The five most popular ways to use leftover turkey are: sandwich, soup or stew, casserole, stir-fry and salad.
• A 15 pound turkey is about 70% white meat and 30% dark meat.
• The average American eat about 18 pounds of turkey every year, mostly on Thanksgiving and Christmas.
• White meat has fewer calories and fat than dark meat.

 Ingredients:

1 cup butter

1 cup onions, chopped

5 celery stalks, sliced

1 clove garlic, minced

1 green pepper, chopped

1 can (4 oz) mushroom pieces, drained

3 tbsp pimentoes, chopped

3 cans (10 3/4 oz) cream of chicken soup

3 cups leftover turkey, chopped

1 (3oz) can chow mein noodles

1 tsp cilantro

1 tsp seasoned salt

Directions:

Preheat oven to 350 degrees.

Spray a 2 quart casserole with spray baking oil and set aside.

Saute onion, celery, garlic, and green pepper in butter.

Add mushrooms, pimentoes, cream of chicken soup, turkey, cilantro, and seasoned salt.

Cover bottom of prepared casserole dish with one half of the chow mein noodles.

Cover with turkey mixture and top with the rest of the chow mein noodles.

Bake for 40 minutes.

 Ingredients:

2 cups leftover stuffing

1 1/2 cup leftover gravy

2 cups leftover chicken

2 cups left over vegetables

1 cup leftover mashed potatoes

Directions:

Preheat oven to 350 degrees.

Butter a 2 quart casserole and combine all of the ingredients.

Bake 20 minutes covered.

Uncover and bake for 10 more minutes.

 Ingredients:

3 cups water

1 1/2 cups brown rice

3 to 4 slices bacon

1/2 cup chopped onion

2 stalks celery, chopped

1 clove garlic, minced

1/2 cup chopped green pepper

1 carrot, chopped

1/2 cup frozen peas

1 small can mushrooms, drained

2 cups leftover turkey, chopped

1/2 cup leftover turkey gravy

2 tbsp Worchestershire sauce

1 tsp salt

1 tsp freshly ground pepper

Directions:

Bring water to a boil and add rice.  Cover and cook for 30 minutes.

Fry bacon until evenly browned, remove bacon and crumble.

Saute onion, garlic, celery, green pepper, carrot, peas, and mushrooms in bacon pan on medium until tender.

Mix in turkey, gravy, Worchestershire sauce, salt, pepper and rice.

 Ingredients:

1/4 cup butter

2 tbsp flour

1 (12 oz) can evaporated milk

1/2 cup water

1/4 tsp salt

1/4 tsp pepper

1/4 cup onion, chopped

1 clove garlic, minced

2 tbsp butter

1 cup dry bread stuffing mix

1 1/2 cup leftover turkey, chopped

1 cup shreeded four cheese blend

2 cups leftover mashed potatoes

1 cup leftover gravy

Directions:

Preheat oven to 350 degrees.

Saute onion and garlic in a tsp of butter until onion is transparent.

In seperate pan, melt butter and blend in flour.

Slowly stir in evaporated milk, water and leftover gravy and season with salt and pepper.

Simmer for 5 minutes then stir in onion mix.

In seperate pan melt 2 tbsp butter and stir in dry stuffing mix until coated.

Place turkey in bottom of 9" x 13" baking dish that is sprayed with cooking oil.

Pour sauce over it and sprinkle with sheese.

Spread top with mashed potatoes

Place stuffing over top.

Bake for 45 minutes.