Leftover Turkey Casserole Recipe
Lots of leftover turkey from Thanksgiving but craving something new? Save those leftovers and try this delicious turkey casserole recipe.
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Turkey Riggies - Baked Rigatoni Turkey Casserole - Food Wishes
In case you’re not familiar with “riggies,” it’s a Central New York specialty featuring rigatoni pasta tossed with chicken and peppers in a spicy tomato sauce, and when baked into a casserole, it’s a perfect way to use up that leftover Thanksgiving turkey. Enjoy!
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Professional Baker Teaches You How To Make TURKEY CASSEROLE!
Turkey Casserole is the best way to put those Thanksgiving leftovers to good use! Make this recipe part of your Perfect Thanksgiving! Follow along as Chef Anna Olson teaches you her amazing recipe with the instructions below.
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Ingredients
3 cup fresh broccoli, cut into florets (and peeled stem pieces)
4 Tbsp butter
1 medium onion, diced into ½-inch pieces
1 red bell pepper, diced into ½-inch pieces
5 Tbsp all-purpose flour
2 tsp Dijon mustard
2 tsp chopped fresh savory
1 tsp each thyme and oregano
2 tsp finely grated lemon zest
2 cup chicken stock
½ cup half-and-half cream
½ cup dry white wine
2 cup Jarlsberg cheese
salt & pepper
1 lb(s) cooked turkey breast meat (not lunchmeat), sliced
2 Tbsp chopped Italian parsley
½ cup dry breadcrumbs
1 Tbsp olive oil
Directions
1. Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.
2. Preheat oven to 400 F.
3. In a large sauté pan with sides (sauteuse), melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes.
4. Add diced pepper and sauté 3 minutes more. Sift flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown.
5. Stir in mustard, savoury and zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in cream.
6. Return to a simmer and stir in wine. Reduce heat to low and stir in 1 ½ cups Jarslberg cheese until melted. Season to taste.
7. Stir in broccoli and turkey, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish.
8. Sprinkle top with remaining ½ cup Jarlsberg mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.
9. Serve over cooked rice or buttered noodles.
10. Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.
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Betty's Easiest-Ever Turkey and Dressing Casserole
Betty demonstrates how to make Easiest Ever Turkey and Dressing Casserole. This casserole is made from cooked turkey breast, packaged dressing mix, chicken broth, and cream of mushroom soup.
Easiest-Ever Turkey and Dressing Casserole
cooking oil spray
8-ounce package Pepperidge Farms Herb-Seasoned Classic Stuffing Mix
2 ½ cups cooked turkey breast, cubed
(2) 14-ounce cans chicken broth
10.5-ounce can cream of mushroom soup
Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Spread dressing mix evenly over bottom of sprayed dish. Arrange turkey evenly over dressing mix. In a medium-sized bowl, stir together chicken broth and cream of mushroom soup. Pour broth mixture over layers in dish. Cover with aluminum foil and bake at 350 degrees (F) until brown and bubbly, about 25 minutes with foil on and an additional 5 minutes after removing foil. Remove casserole from oven and let it rest about 5 minutes. Serve and enjoy! --Betty :)
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Easy Turkey & Stuffing Casserole
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Easy Chicken and Stuffing Casserole Bake with Stove Top Stuffing (So Delicious!)
If you love Southern comfort food this is it! Today I'm sharing one of my absolute favorite chicken dinner recipes - Easy Chicken and Stuffing Casserole!
This Easy Chicken Stuffing Casserole Bake is made with just a few simple ingredients including seasoned shredded chicken, cream of chicken soup, milk, and Stove Top stuffing. It's so delicious and flavorful and takes only 30 minutes to bake in the oven.
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EASY CHICKEN AND STUFFING CASSEROLE
BAKING INSTRUCTIONS:
Bake at 400 degrees F covered with aluminum foil for 20 minutes + 10 minutes uncovered.
INGREDIENTS:
▪️ 2 Cups Boneless Skinless Chicken Breasts, cooked and shredded
▪️ 10.75 ounce cans condensed cream of chicken soup (I prefer fat-free)
▪️ 1/4 cup milk (2% or whole)
▪️ 1 6 ounce box Stove Top Stuffing Mix (herb seasoned or chicken), prepared as directed on box
▪️ Mrs. Dash Onion and Herb Seasoning, to taste: (Get it here: )
▪️ Salt and Pepper, to taste
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