Turkey and Stuffing Casserole

Post holiday leftovers are great, and just like in Rosie’s time, we don’t want them to go to waste. However, they can take up a lot of space in your refrigerator. Here’s a handy, and delicious recipe that combines your holiday leftovers into one casserole dish, saving space in the fridge.

Enjoy.

GM

TURKEY AND STUFFING CASSEROLE

  • Vegetable Cooking Spray
  • 1 can cream of mushroom soup
  • 1 1/2 cups milk, chicken broth or water
  • 1 package frozen broccoli, cauliflower and carrot combination, thawed
  • 2 cups cubed leftover turkey
  • 3 to 4 cups leftover stuffing
  • 1/4 cup leftover cranberry sauce (optional)
  • 2 tablespoons butter, melted
  • 1/4 cup breadcrumbs

Preheat oven to 400F and spray nonstick cooking spray into a 12 x 8 x 2 inch baking dish. Set aside.

Stir soup and liquid in a large mixing bowl until well blended. Add vegetables, turkey, stuffing and cranberry sauce and mix thoroughly. Pour mixture into baking dish.

Melt butter in microwave and add breadcrumbs, stirring until they are moistened. Sprinkle breadcrumbs over the top of the turkey mixture.

Bake for 20 minutes or until sauce is bubbling.

Note: If you’re short on stuffing slice bread into small cubes and add to stuffing.

Rosie’s Recipe–Cream of Vegetable Soup

Rosie Rob Cover FinalFall is in the air, and there’s nothing like a cup of hot, homemade soup on a cool fall day. This recipe comes from Rosie’s Riveting Recipes, and it’s just as delicious today as it was in her time. It’s also incredibly simple, and a great way to use up any leftover vegetables that may be lurking in the fridge.

Enjoy.

GM

CREAM OF VEGETABLE SOUP

  • 2 tablespoons fat
  • 4 tablespoons flour
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 4 cups milk
  • 1 cup cooked vegetable pulp*

Melt fat. Blend in flour, salt and pepper. Stir in milk. Add vegetable pulp. Cook 10 minutes. Makes 6 servings.

* Pureed cooked vegetables (of your choice)

Modern adaptation:  Cooking oil or olive oil may be used instead of “fat.” If you don’t have a blender or food processor simply chop the vegetables into tiny pieces. Cook over medium heat, stirring frequently, to help keep the milk from scorching. Once soup begins to boil, reduce heat to simmer, stirring occasionally. Cook for 10 minutes, as directed. For more zing, try lemon pepper or season salt instead of salt and pepper.