The gang was all here for Thanksgiving! We enjoyed a nice turkey (cooked breast side DOWN), stuffing, broccoli salad, broccoli and cheese (request from DS), yeast rolls and apple pie à la mode for dessert! A few days later and we are ready to make turkey barley soup with the carcass, a family favorite. This recipe is great for someone that has or took home a few leftovers.
Leftover Turkey Casserole
1/2 cup of leftover turkey
1/2 cup of gravy (leftover or jar)
1/4 cup sliced mushrooms (baby portabellas are delicious in this dish)
1/2 cup cooked egg noodles
2 TBS buttered crumbs
Preheat oven to 375º F. Saute the mushrooms in a tbs of butter. Cut up turkey into small pieces, add gravy, mushrooms and cooked and drained egg noodles into buttered ovenproof dish. You can add the bread crumbs to the pan you sauteed the mushroom in to ‘butter’ them. Sprinkle crumbs on top of the mixture, cover and bake for 20 minutes.
Yes, you can expand this recipe easily for more than one or two!