Sunday, November 18, 2012

Leftover Turkey

The best leftover dish from Thanksgiving is really the turkey for sandwiches. There is nothing better than cold turkey on toasted bread with lettuce, a little cranberry sauce and maybe even a bit of mayonnaise. If after indulging in this tasty sandwich you still have some turkey to spare try this recipe. 

Turkey and Stuffing Bake

Cook’s notes: Advance preparation makes this hotdish recipe easier and faster to  assemble. The day before chop cooked turkey into small pieces, cook both wild and white rice and drain,then saute vegetables and refrigerate. Recipe serves 8

Ingredients:
  • 1 large red or green pepper chopped
  • 3/4 cup onion chopped
  • 1-1/2 cups cooked wild rice
  • 1-1/2 cups cooked white rice
  • 1 8-oz. package herb-seasoned stuffing mix or Stove Top turkey stuffing mix
  • 2 cups chicken broth (use one that is fat free and low sodium) you may need 1/2 cup more to add to stuffing mixture if seems too dry
  • 4 cups diced turkey
  • 3 eggs slightly beaten
  • 1/2 can of condensed cream of chicken soup
  • 1 cup almonds
  • 1 small box of white mushrooms
Directions:
  • In fry pan sauté mushrooms, onion and pepper in 2 TB. butter-set aside
  • Cook wild rice and in last 20 minutes of cooking add white rice-drain and set aside
  • Cook turkey and chop into pieces
  • Beat eggs slightly and add in ½ can soup mix and sautéed vegetables
  • Cook stuffing mix according to package directions on box except substitute chicken broth for the water
  • In a large bowl mix: both wild and white rice, turkey, sautéed vegetables, almonds and soup mixture
  • Add all this to stuffing mixture and pour into a greased 4 qt. size pan or a 13 x 9 pan cover with foil and bake 30 minutes @ 350
  • Uncover and bake 5-7 minutes to brown top

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." -John Fitzgerald Kennedy

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