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This leftover turkey casserole is the perfect way to use up that bird when Thanksgiving is all said and done. And you know what else I’m going to do from now on? I’m going to use this wonderful recipe for leftover chicken as well! My family loves chicken so we’re having it at least twice a week, and I always end up with leftovers. I bet this recipe is perfect for chicken, too!
I will definitely be making this delicious casserole throughout the entire year. I bet you can use chicken in place of the turkey and it would come out tasting just as good.
2 c turkey, cubed, leftover from Thanksgiving
1 c carrots, diced
1 medium onion, diced
8 oz mushrooms, sliced
1 c celery, diced
2 Tbsp Land O Lakes butter, unsalted
1 Tbsp Bertolli olive oil, extra virgin
1 tsp McCormick thyme, dried
Leftover mashed potatoes from Thanksgiving
Morton kosher salt and freshly ground black pepper to taste
3 Tbsp butter, unsalted for dotting top
Paprika, sweet mild, to taste
Saute vegetables in butter and olive oil until tender but not brown. Sprinkle with salt, pepper and thyme. Stir in cooked, cubed turkey.
Place in a casserole dish and top with mashed potatoes. Dot with butter and sprinkle with paprika.
Bake, uncovered, 350° for 20-30 minutes until the potatoes are browned and casserole is heated through.
If you have leftover sweet potatoes they are great mixed with the mashed potatoes and spread over the top.
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Quick Tip: Serve this turkey casserole with cranberry sauce. It goes so well with this yummy leftover dish!
Thank you Rebekah Rose for this great photo.