CASSEROLE WITH LEFTOVER TURKEY RECIPES

Name: Leftover turkey casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 2 onions, finely chopped; 1 eating apple, cored and chopped; 2 tbsp olive oil; 1 tsp dried sage, or 5 sage leaves, chopped; 2 tbsp plain flour; 300ml vegetable or chicken stock; 2 tbsp wholegrain mustard; 2 tbsp runny honey; 400g-500g leftover turkey, shredded; about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

LEFTOVER TURKEY CASSEROLE RECIPE | BBC GOOD FOOD

Leftover turkey casserole recipe | BBC Good Food image

This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 onions, finely chopped
1 eating apple, cored and chopped
2 tbsp olive oil
1 tsp dried sage, or 5 sage leaves, chopped
2 tbsp plain flour
300ml vegetable or chicken stock
2 tbsp wholegrain mustard
2 tbsp runny honey
400g-500g leftover turkey, shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

Steps:

Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

Nutrition Facts : Calories 411 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 4 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.8 milligram of sodium

LEFTOVER TURKEY CASSEROLE RECIPE | SOUTHERN LIVING

Leftover Turkey Casserole Recipe | Southern Living image

If there is anything we love more than a classic holiday dinner it is the enjoyment we get from the leftovers. The “remains of the day” reheated and relished the next day is as much a holiday tradition as making your Mother’s cornbread dressing. Maybe it is the sense of relaxation the next day brings; the big day is over, and you can kick your feet back and either enjoy your company or enjoy the peace and quiet. If you didn’t bag it up and give it out after the dinner, you may be wondering what you can do with leftover turkey besides make the much-loved turkey sandwiches. With a few ingredients you probably already have in your freezer and pantry, you can make this rich and creamy dish, simply called Leftover Turkey Casserole. And if you don’t have any leftover turkey, a rotisserie chicken from the grocery store works great in this homey and satisfying recipe, too. Use penne, Cavatappi, or any other cylindrical shaped pasta which is sturdy enough to handle the cream sauce.

Provided by Southern Living

Categories Casserole

Total Time 55 minutes

Yield Serves 6 (serving size: 1 3/4 cups)

Number Of Ingredients 17

Ingredients

8 ounces uncooked penne
4 cups diced cooked turkey
1 cup frozen peas, thawed
3 tablespoons cold salted butter, plus 1 tablespoon melted butter, divided
2 (8-oz.) packages sliced fresh cremini mushrooms
1/2 cup chopped yellow onion (from 1 small onion)
1 tablespoon olive oil
4 thyme sprigs
2 (10 1/2-oz.) cans cream of mushroom soup
1 cup whole milk
2 teaspoons minced garlic (from 2 large garlic cloves)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray
1/2 cup panko (Japanese-style breadcrumbs)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Preheat oven to 350°F. Cook pasta according to package directions. Drain; rinse with cold water, and drain again. Toss together pasta, turkey, and peas in a large bowl. Set aside.
Melt 3 tablespoons cold butter in a large skillet over medium-high. Add mushrooms, onion, oil, and thyme sprigs; cook, stirring occasionally, until onion is tender and mushrooms are nicely browned, 6 to 7 minutes. Remove and discard thyme sprigs. Stir in soup, milk, garlic, salt, and pepper; cook, stirring constantly, 2 minutes. Pour over pasta mixture in bowl; stir to combine. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray.
Stir together panko, Parmesan, and 1 tablespoon melted butter in a bowl; sprinkle evenly over pasta mixture in dish. Bake in preheated oven until golden brown and bubbly, 25 to 30 minutes. Sprinkle with parsley. Serve immediately.

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