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Secondhand Turkey

 Secondhand Turkey
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
4 ServingsPrep: 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 2% 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.

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Secondhand Turkey (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer