Secondhand Turkey
Taste of Home
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
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min.
Ingredients:
- 1/2 pound sliced fresh mushrooms
- 1/2 cup chopped celery
- 5 tablespoons butter, divided
- 2 tablespoons cornstarch
- 2 cups milk
- 2 cups cubed cooked turkey
- 2 cups cooked egg noodles
- 1/4 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon white pepper
- 1/2 cup dry bread crumbs
Directions:
In a large skillet, saute mushrooms and celery in 3 tablespoons butter until tender. Combine cornstarch and milk until smooth; stir into mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until thickened.
Stir in the turkey, noodles, broth, salt, thyme and pepper. Pour into a greased 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 4 servings.