Use-It-Up Turkey Bake
Are you staring at a refrigerator packed with goodies leftover from your fabulous Thanksgiving dinner? Isn’t it great! Well, yes, but… how are we going to eat all this food? I like a casserole where you can use up a variety of leftovers. This one-dish meal really fits the bill.
6 cups leftover stuffing, or use cubed bread
4 cups leftover turkey, diced
1 small onion, diced small
2 stalks celery, diced small
1 small green pepper, diced small
1/2 cup mayonnaise
salt and black pepper to taste (if using leftover stuffing, be careful)
2 eggs, beaten
1 1/2 cup milk
1 can cream of mushroom soup
1 cup shredded Cheddar cheese, divided in half
Preheat oven to 325 degrees. Coat a 9 x 13 inch baking dish with non-stick spray. Place 3 cups of stuffing evenly over bottom, but do not pack down. In a bowl, combine the turkey, onion, celery, green pepper, mayonnaise, and salt and pepper thoroughly. Spoon mixture over stuffing in baking dish. Top with the remaining stuffing. Gently beat together the eggs and milk and pour over the top of mixture in baking dish. Cover with foil and chill for at least 1 hour. When ready to bake, in bowl mix the can of soup together with 1/2 cup Cheddar cheese and spoon over top of dish. Bake covered for 1 hour. Uncover and sprinkle the remaining 1/2 cup cheese over the top and bake for 5 minutes more or until cheese is melted.
If you’ve got some leftover broccoli, cauliflower, corn, or beans, you may even want to add a layer of those veggies to this dish. It truly is a use-it-up dish, because basically anything goes.