Post-holiday leftovers are great. Like Rosie, of the Rosie’s Riveting Recipes historic cookbook, we don’t want them going to waste. However leftovers, particularly holiday leftovers, can also take up a lot of space in your refrigerator. So here’s a delicious recipe to combine your holiday leftovers into a single casserole dish, saving space in the fridge.
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, (or other leftover vegetables)
• 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, if desired, and mix thoroughly. Pour mixture into baking dish. Melt butter in the microwave and add the breadcrumbs, stirring until they are moistened. Sprinkle the 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. If you prefer a creamier casserole, add more broth or milk.