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Monday, December 5, 2011

Last of the Leftovers ... finally!

Okay - I admit to making way too much food on Thanksgiving.  Our family enjoys leftover turkey sandwiches with stuffing and gravy.  But, that was two weeks ago - and enough is enough.  Except, I still had a hefty turkey breast mocking me from the fridge.  Today is the day I transform the rest of the Turkey and Stuffing into a meal for the family.

Poppy Seed Casserole (this is a perfect casserole for leftover poultry)

Combine cream of chicken soup with 16 oz sour cream.  Spread half on the bottom of a 9x13 baking dish.  Cube turkey breast (about 3 cups).  Spread remainder of wet mixture over the top of the turkey.  Sprinkle poppy seeds generously over the top.  Crush a sleeve of butter rounds (Ritz Crackers) over the top.  I deviated on this, today, I used leftover corn souffle, and crumbled the dried mixture over the top.
Bake at 350 for 35 minutes.  Serve over rice with a green vegetable.

A shout out to a good friend who turned me onto this basic chicken casserole.  It's so delicious the kids stood over the pan scooping out bites.  Seriously.

Stuffing Casserole

Combine leftover stuffing (about 4 cups) with cream of celery and cream of mushroom soups. Leftover gravy would be a great addition to this.  Spread into the bottom of a 9x13 casserole dish.  Mixture will be heavy.  The juices from the chicken will mix in nicely with the stuffing to rejuvenate it.
Coat 8-10 skinless, boneless chicken thighs with Lawry's Seasoning Salt and nestle them into the stuffing mixture.
Bake at 350 for 35 minutes.  Serve with a green vegetable.

I will post pictures of these once they are baked off this week.  

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