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Leftover Thanksgiving Casserole

Leftover Thanksgiving Casserole


• 6 TO 8 slices of Pane Turano Bread (From the ends)
• ½ Red onion
• Chicken Seasoning
• 16-20 OZ Chicken stock
• ¼ Cup Butter
• Salt & Pepper To Taste

• 4 Cups Mash Potatoes
• 12 Oz. Shredded Cheese
• 2 Cups Steamed Veggies
• 8 Oz Cream Cheese
• 3 Tbsp Flour
• 8 Oz Chicken Stock
• 2 Lbs Diced Turkey
• ½ Red Onion
• Salt & Pepper
• ¼ Cup Butter


① Cut the bread into small bite size pieces and spread onto a cookie sheet. Bake at 400° until it’s completely dried out. It should be dry but not overly browned.
② Melt the butter in a saucepan and saute the onions until they are translucent. Add the spices and pour over the dried bread.
③Slowly mix in the stock until the bread is thoroughly saturated. (To make the stuffing as a side without the casserole simply place in a greased baking dish and cook for 20 minutes at 375° Add tinfoil to the top if it’s browning too quickly)

① In a large saucepan, melt the butter and saute the onion until it’s translucent.
② Add the chicken, salt and pepper and flour.
③ Cook for 30 seconds then slowly whisk in the stock. The sauce should be thick, melt in the cream cheese.
④ Spray a 6x9 baking dish with nonstick cooking spray. Add the layers. Turkey with sauce first, then the mash potatoes, the cheese, veggies then top with the stuffing.
⑤ Bake at 375° until the entire dish is heated through and the cheese is melted. You can add tinfoil to the top if the stuffing is browning too quickly.
⑦ Pour leftover gravy on top to serve.

*12 oz of your favorite shredded cheese. We used a mix of mozzarella and cheddar.
**2 cups mixed steamed veggies. Again this is your choice. Carrots, broccoli, peas, corn or green beans all work well.

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