Monday, November 22, 2004
Save stuffing mix for the day after Thanksgiving
Stuffing is a popular item on the Thanksgiving table, which means sometimes there isn’t enough of it left to go with all the leftover turkey. Keep a box of stuffing mix handy for the day after, and you’ll be able to make one of the following recipes. Use these recipes anytime you want a taste of Thanksgiving, just substitute thick slices of deli turkey for the cooked, chopped turkey.
- - - - -
Leftover Turkey Casserole
1 6-ounce package dry bread stuffing mix
1 16-ounce container sour cream
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 10.75-ounce can condensed cream of celery soup, undiluted
1 1-ounce package dry onion soup mix
2 14.5-ounce cans French-style green beans, drained
2 cups chopped cooked turkey
Preheat oven to 350 degrees. Prepare stuffing according to package directions. In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
Lightly coat a 9x13-inch dish with nonstick cooking spray. Spread the green beans over the bottom of the dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing. Bake until browned and bubbly, about 30 minutes. Makes 12 servings.
- - - - -
Five-Ingredient Thanksgiving Meal
1 6-ounce package stuffing mix
2-1/2 cups chopped cooked turkey
1 10-ounce package frozen cut green beans, thawed
1 12-ounce jar turkey gravy
1/4 teaspoon ground pepper
Preheat oven to 350 degrees. Prepare stuffing mix according to package directions. Lightly coat an 11x7-inch baking dish with nonstick cooking spray. Spread the stuffing over the bottom of the dish. Top with turkey, beans, gravy and pepper. Cover and bake until heated through, about 30 minutes. Makes 6 servings.
- - - - -
Turkey and Cornbread Salad
1 6-ounce package cornbread stuffing mix
2 cups chopped cooked turkey
1 8-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1/2 cup finely chopped onion
1 2-ounce jar chopped pimiento, drained
1 cup prepared buttermilk salad dressing
Reserve 1/4 cup stuffing mix for garnish. In large bowl combine remaining stuffing mix, turkey, corn, green pepper, onion, pimiento and dressing. Mix thoroughly; cover and refrigerate 4 hours or overnight. To serve, top salad with reserved stuffing mix. Makes 8 servings. Adapted from The National Turkey Federation.
- - - - -
Pantry Pointers
After Thanksgiving dinner, refrigerate leftovers within 2 hours. Leftovers will keep in the refrigerator up to 4 days. Leftover turkey will keep in the freezer up to 4 months.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com