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Turkey leftovers taste fresh and flavorful in this satisfying casserole, the entree for my favorite post-Thanksgiving meal. Mushrooms, celery and thyme give it a familiar, comforting appeal.—Dixie Terry, Goreville, Illinois
Nutritional Facts 1 serving (1-1/2 cups) equals 479 calories, 24 g fat (13 g saturated fat), 126 mg cholesterol, 1,038 mg sodium, 36 g carbohydrate, 2 g fiber, 31 g protein.
Originally published as Secondhand Turkey in Taste of Home October/November 2006, p33
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Reviewed on Oct. 27, 2011 by ToshaCu
It was really good. I didnt have any celery on hand, so I used carrots. I also added some chopped onion. Actually the carrots made the dish not so bland looking aswell.
Reviewed on Nov. 26, 2010 by jslvsclf
Day after Thanksgiving...I made this but because I was too lazy to go to the store and buy the mushrooms and celery, I made a roux and then add a can of drained peas because that's what I had on hand. Next time, I will add the mushrooms because I have more cooked turkey. Thank you for this recipe.
Reviewed on Nov. 17, 2010 by jslvsclf
This looks so good-I can't wait to buy the turkey! Thanks! :)
Reviewed on Nov. 04, 2009 by sissymae
Substituted Stuffing for the noodles, and used lots of fresh sage, served it with cranberry sauce. Really, really good!!
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