Turkey Day Leftovers Casserole
Recipe: Turkey Day Leftovers Casserole
1/2 green pepper, diced
1/2 red pepper, diced
1 bunch green onions, diced (including some of the green part)
1 15-oz can chopped tomatoes with chili pieces included (or without chilies if you want a mild dish)
5 to 6 cups leftover turkey (This can be slices or pieces.)
6 slices Swiss cheese
2 10-oz cans of cream of mushroom soup. (You can use the fancy Portobello mushroom soup, if you'd like.)
1/2 cup white wine (or water if you don't use alcohol)
2 cups herb-seasoned stuffing mix (or a light layer of leftover stuffing already cooked)
3 Tbl butter, melted
Put your green peppers, red peppers and your onions in a 9 by 13-inch casserole. Pour on the tomatoes right from the can, undrained. Mix them up. Layer on your turkey. Place the swiss cheese slices on top of the turkey.
In a bowl, stir together the wine and the mushroom soup. Then pour that over the turkey and cheese and around the casserole.
Last, layer on the dry stuffing mix or a thin layer of stuffing. If you're using dry dressing, drizzle with butter. If you are using a moist pre-made dressing, you can skip the butter. Now sprinkle with cayenne to taste. A nice light dusting will be enough to give it some new zip and a little different flavor than it had on Thanksgiving day.
Pop the casserole in your oven at 350 degrees for an hour.
Serve in large, shallow bowls like a stew. If you're hungry, a nice light salad on the side and a piece of bread to soak up the extra sauce should be plenty. Then on to leftover desserts!
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