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Sunday, November 27, 2011

What to do with Leftover Turkey?

I was looking at the refrigerator and all I saw was Turkey, Turkey and Turkey. I have 2 containers of leftover Turkey that my hubby said that are too dry.  In order not to waste any food, I decided to make this Leftover Turkey casserole.   This recipe is originally from Betty Crocker recipe site but revised and inspired by my older son who just turned TEN 2 days ago. And here it is...

No-Waste Leftover Turkey Casserole

1 lb leftover Turkey (cut up in small pieces)
1 package (6.2 oz) fast-cooking long-grain and wild rice mix 
(you can also cook your own rice in a rice cooker)
1 can (10.75 oz) condense low sodium tomato soup
1/4 cup of skim milk (or low fat)
1/4 tsp pepper
Some Sea Salt for taste
1 cup frozen broccoli (cut up in small pieces)
1/4 cup of black olives (cut up in small pieces)
1 cup shredded cheddar cheese (4oz)

  • Heat oven to 350 F. Spray 2-quart casserole with non-fat cooking spray.
  • Prepare rice per instruction. 
  • Cook the frozen broccoli in a small pot of hot water until soft.  Drain all the water and cut into pieces. 
  • Mix cooked rice, drained broccoli, leftover Turkey, condense tomato soup, milk, pepper, black olive in the casserole and finally add Sea Salt to taste.
  • Cover and bake 30 minutes. Sprinkle with cheese.
  • Bake uncovered 5 to 10 minutes longer or until cheese is melted.
This is a pretty healthy recipe as long as you limit the sodium.  The black olives give a special kick to the casserole. I think this is the best way to use our dry Turkey after the Thanksgiving.  If you use the Turkey for sandwich, it will still be dry and chewy.  

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