Here is the second installment for Turkey leftovers, again my husband and I collaborated on this recipe. We started looking at what we still had leftover and what we could do to utilize most of the food if not all of it. Our final outcome turned out delicious, and as usual extremely simple and easy.
2 C. Chopped Leftover Turkey
3 C. Leftover Stuffing
3 Small Yukon Gold Potatoes (Cubed)
1 Medium Onion (diced)
4 C. Leftover Turkey Gravy
2 C. Chicken Broth
1 1/2 C. Leftover Corn (Peas, Green Beans, or Carrots)
Boil your Potatoes for approx. 15 minutes, drain, and then place everything into the pot and simmer for 15-20 minutes. Using equal amounts of water and corn starch thicken the filling to your desired consistency. While the filling is thickening turn on the oven to 350 degrees, when the oven is ready transfer the filling into a casserole dish and top with the leftover stuffing. Bake for 20 minutes or until the stuffing is brown and crispy around the edges, serve with fruit or green salad.
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