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Phyllis' Fixin's

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Morris, 56267
Morris Sun Tribune
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Morris Minnesota 607 Pacific Avenue 56267

Leftovers are always the best part of Thanksgiving and I kind of miss the leftover turkey, dressing, gravy, and cranberries. My mom used to really get the mileage out of a turkey; she'd cook down the bones and make soup out of it yet. Anyhow, if you still have some leftovers, you might want to try one of these. I would imagine chicken would work just as well.

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Leftover Turkey Casserole

1 (6 oz.) pkg. dry bread stuffing mix

1 (16 oz.) container sour cream

1 can Cream of Mushroom soup

1 can Cream of Celery soup

1 (1 oz.) pkg. dry onion soup mix

2 (14.5 oz.) cans French-style green beans, drained

2 C. cooked, chopped turkey

Preheat oven to 350°. Prepare stuffing according to package directions. In a medium bowl, mix the sour cream, cream soups and dry onion soup mix. Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey; top with stuffing.Bake in the preheated oven 30 minutes, or until browned and bubbly.

Easy Turkey Tetrazzini

1 (8 oz.) pkg. cooked egg noodles

2 T. butter

1 (6 oz.) can sliced mushrooms

1 tsp. salt

1/8 tsp. pepper

2 C. cooked, chopped turkey

1 can Cream of Celery soup

1 C. sour cream

1/2 C. grated Parmesan cheese

Bring a large pot of lightly salted water to a boil; add pasta and cook 8-10 minutes or until al dente. Drain. Preheat oven to 375°. Melt butter in a large heavy skillet. Sauté mushrooms for 1 minute. Season with salt and pepper; stir in turkey, soup and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese. Bake in a preheated oven for 20-25 minutes, or until sauce is bubbling.

Turkey Medley

2/3 C. butter

1/2 small onion

3 celery stalks, chopped

1/2 C. flour

2 C. milk

4 C. chopped, cooked turkey

1 small can mushrooms, drained

1 small jar pimentos (optional)

1 green bell pepper, chopped

1/2 (15 oz.) can peas, drained

In a large saucepan over medium heat, melt butter. Slowly cook and stir onion and celery until soft. Mix flour into saucepan and stir until vegetables are evenly coated. Stir in milk and allow mixture to thicken. Mix in the turkey, mushrooms, pimentos, pepper and peas. Stir and cook until thick; thin with milk if desired.

Leftover Thanksgiving Salad

1 C. shredded cooked turkey

1/2 C. cubed cooked ham

1/2 C. sweetened dried cranberries, chopped

1 hard-cooked egg, diced

2 T. chopped fresh basil leaves

1/4 C. mayonnaise

salt and pepper to taste

Combine the first five ingredients in a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.

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