We had family over for Thanksgiving but instead of turkey, we had a spiral ham. There is several ways to use leftover ham such as ham sandwiches, dry beans cooked with ham, ham casseroles, etc. There are plenty of ways to use leftover turkey too. Although turkey is not our favorite, there are many people out there that did have turkey for their Thanksgiving dinner. Now these people probably have lots of leftover turkey.  My former daughter-in-law, Theresa Stewart that now lives in Nottingham, England gave me a recipe that is the answer to help use up those leftovers.

You look at all that leftover turkey and don’t have the energy to make another full meal for the family. There is shopping to be done, decorating the house inside and out, assembling the Christmas tree, presents to be wrapped and all the other things that go along with getting ready for the Christmas holidays. This dish is not only quick and easy it will also help use that leftover turkey and provide a substantial meal for the family.

Theresa is a good cook and I appreciate her sharing this recipe with the The Record and me.  I will prepare it soon but use chicken instead of turkey.

Southwestern Turkey Casserole

1 (10.75 oz.) can condensed cream of chickensoup

1 (10.75 oz.) can condensed cream of mushroom  soup

1 (7 oz.) can diced green chile peppers, drained

1 cup sour cream

16 (6 inch) corn tortillas cut into strips

10 oz. cooked turkey, diced

8 oz. shredded Cheddar cheese

In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.  Line the bottom of a 9X13 inch baking pan with corn tortillas.  Follow with a layer of turkey.  Pour part of the soup mixture over turkey, sprinkle with ½ of the cheese.  Repeat layers and top with Cheddar cheese.  Bake for 30 to 40 minutes or until cheese is browned and bubbly.

Another leftover idea for turkey –

I prepared this casserole for dinner using cooked chicken breast several days before Thanksgiving.  It was so delicious that I began to think, “This would be a good dinner to use for that leftover Thanksgiving Turkey.”  Now I know most pot pies can be made with ready to go frozen vegetables but for me that defeats homemade flavor.  I like to use fresh vegetables.  Although perhaps a bit more time consuming, it is much tastier.  If you wish, the carrots, potatoes and onions can be cooked together in one pot.

This recipe will be a bit difficult to write as I didn’t really measure everything.  You will just have to use your judgment on some of the ingredient measurements.  I will try to “guesstamate” as close as possible.  An added benefit, it can be made with heart healthy ingredients.  You experienced cooks should have no problem with this.  I would call this a comfort meal and a KEEPER.

Leftover Turkey Casserole

1 can cream of chicken soup

1 can evaporated milk

1 tsp. Italian seasoning

Salt & pepper to taste

6 cooked leftover turkey (could use cooked chicken)

1 small carrot, diced and cooked until tender

3 potatoes, peeled and cubed; cook until tender

¼ cup chopped onion

½ can LeSeur peas, drained (or could use canned

green beans if preferred)

1 can (12 oz.) Pillsbury Golden Home-style

refrigerated buttermilk biscuits

½ cup shredded cheese (I always prefer to shred my own cheese)

Preheat oven to 375o.  Spray 13 X 9 inch baking dish with cooking spray. In a large bowl mix soup, milk, Italian seasoning and salt & pepper. Shred turkey into bite size pieces and stir into soup mixture.  Add cooked carrot, potatoes, onion and LeSeur peas. Using the 10 biscuits cut each one into quarters; add to mixture, stirring gently to blend ingredients together. Spoon the mixture into the baking dish.  Bake uncovered for 35 to 40 minutes or until top is deep golden brown and biscuits are no longer doughy inside. Sprinkle with cheese. Bake another 4 to 6 minutes or until cheese is melted.