Last week we had a couple of friends over to help us eat a turkey that's been chillin in our freezer since Christmas. It was a delicious, local, free-range 20 pounder prepared just right - very tender and juicy. With that said, there's only so much turkey 4 people can pack away in one sitting, so after offloading about a quarter of the turkey to our friends as a souvenir, we packed the rest away in the fridge. That's when the turkey meals started: turkey sandwiches, turkey tetrazzini, and turkey casserole when finally, the turkey found it's way back home in the freezer (occupying much less space this time.)
Turkey Casserole just happens to be one of my favourite post-turkey-dinner meals. Not only is it super easy to make and involve very little prep, it's also great at getting rid of leftovers.
- 3 cups cooked Chicken/Turkey
- 3 cups chopped Broccoli
- 3 cups Savory Dressing**
- 1 can of Cream of Chicken soup or Cream of Celery (Undiluted) *I prefer the chicken version*
- 2 tbsp Miracle Whip
- 1 Egg
- 3 cups Grated Cheese
1) Boil broccoli in salted water. Be sure to blanch the broccoli so it keeps its bright green colour. Spread along bottom of casserole dish.
2) Chop pieces of cooked turkey into bite-size pieces. Top the layer of broccoli with a layer of turkey.
3) Next add a layer of savory dressing,
4) In a small bowl combine undiluted soup, mayo and egg. Spread this layer over the dressing
5) Sprinkle dish with enough cheese to cover completely
6) Bake 20 minutes at 350 degrees F and Voila! Deliciousness!!