I love Thanksgiving. And I love thanksgiving leftovers. Of course you can’t just eat the exact same thing day after day, you have to reinvent the leftovers. So what should you do with those Thanksgiving leftovers? Sure, there’s turkey soup and stuffed mushrooms, but here are some quick and easy standbys I look forward to every year:
1 roll, sliced in half
Cranberry jelly, sliced
Pack the stuffing tightly onto the bottom of the roll, add sliced turkey and 1-2 slices of cranberry jelly and top with the other half of the roll. If you have cranberry sauce leftovers, mix that with a little mayo and slather that on one side if the roll too. I like to warm my sandwich in the toaster before eating. Trust me, it’s good!
24 oz condensed cream of mushroom soup
4 cups cooked turkey, cubed
2 cups frozen mixed vegetables (like peas, carrots, green beans, corn)
1 cup cooked potatoes, peeled and cubed
1 cup chicken or turkey stock
1 package buttermilk biscuits
salt and ground pepper to taste
Preheat oven to 350.
Mix ingredients in a 9×13 baking pan. Bake at 350 for 15 minutes. Increase oven temperature to 400. Place biscuits on top and bake for 15-20 more minutes at 400, until biscuits are golden brown. Let cool for 5 minutes before serving.
All of the above measurements are approximate. The beauty of this recipe is that you can throw in whatever you have on hand and it’s quick and easy leftovers casserole. Substitute chicken, to make this tasty dish year-round.
I just whisked 6 eggs with a splash of milk and let the stuffing soak up the egg mixture and then baking at 350 for 20-30 minutes until cooked through and lightly golden on top. Sausage Stuffing Breakfast Casserole, delicious!