by J.R. Holmsted
After you've had your first, second, and third helpings of your traditional Thanksgiving meal, you're usually left with an overage of turkey and stuffing. What do you do with that besides make sandwiches? Be a real American and make a casserole, of course!
Here's a go-to dish that has been around my family for a couple generations. It also makes a quick and easy meal with that slaved away, homemade taste any day of the year! I'll give you guidelines if you are using leftovers and if you are making this as a standalone meal.
Holmsted Turkey (or Chicken) Casserole
Ingredients:
~3 cups of stuffing (or 1 box Stovetop type stuffing)
~2 cups turkey chopped or shredded (rotisserie chicken works great!)
1 can cream of mushroom soup
1 can cream of chicken soup
Turkey, chicken, or whatever stock you have on hand
Instructions:
Preheat oven to 350 degrees.
Mix the 2 cans of soup and stuffing in a medium mixing bowl.
Add turkey or chicken. Then add a little more.
Depending on how dry your mixture is (varies because of stuffing), add stock until it is sticky, but moist. Usually between 3/4 of a cup and 1 1/4 cups.
Grease a casserole dish (9x13 works great, but don't stress about the exact size!) and pour mixture in and spread evenly.
Bake 20-30 minutes until top and edges are golden. Let stand for 10 minutes before serving.
Feel free to ask any questions, but seriously y'all, this is one you just can't mess up! Mix in a bowl and throw it in the pan and it will taste great! Goes great with all your Thanksgiving vegetable leftovers. Any other time just take 10 minutes to saute some mushrooms, heat up a can of green beans, or make a quick side salad.
Enjoy and hope you all had a wonderful Thanksgiving!
No comments:
Post a Comment