Leftover Thanksgiving Turkey Casserole Recipes

THANKSGIVING LEFTOVER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
• In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
• Bake 45 minutes in the preheated oven.

TLC (THANKSGIVING LEFTOVER CASSEROLE)

Steps:

• Preheat oven to 350°. Layer first 6 ingredients in a greased 13x9-in. baking dish. In a large bowl, whisk flour, eggs and milk until smooth. Add corn, salt and pepper; mix well. Pour over top; let stand 15 minutes. Dot with butter and sprinkle with pecans., Cover and bake 35 minutes. Uncover and bake 30-35 minutes or until a knife inserted in the center comes out clean.

THE BEST LEFTOVERS CASSEROLE

Steps:

• First, grate mozzarella cheese; set aside.
• Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.
• Meanwhile, preheat oven to 350F; spray a large casserole dish (I used a deep 13x9 pan) with nonstick spray like Pam and set aside.
• In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir.
• Add cooked turkey cubes to mushroom/pasta mixture; stir.
• In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined.
• Whisk in turkey stock (preferably made from Rescued Turkey Stock recipe#24576), sour cream and wine.
• Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.
• Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.
• Add all but one cup of the sauce to the pasta mixture, and stir well.
• Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.
• Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.
• Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.
• Bake in preheated oven for 30 minutes; casserole will be quite bubbly.
• Serve with a green salad and the wine you used in the sauce.

THANKSGIVING TURKEY VEGETABLE LEFTOVER CASSEROLE

Steps:

• Put margarine or butter in non stick skillet and melt. Add flour and whisk till smooth. Add onion and saute. Add broth and milk and bring to a bubble. Add vegetables, turkey, salt and pepper to the skillet mixture.
• Take mixture and transfer to a large pie or small casserole dish.
• Add mashed potatoes to either a large gallon size baggie, cut edge of one end to create a tip or to a pastry bag and use a nice large sized tip.
• Squeeze out the mashed potatoes onto the top of mixture creating small tear drops all across the entire top.
• Put dish in oven on broil. Take out once the tips of the potatoes are browned.
• Let cool for 15 minutes.
• Enjoy!