I purchased that monstrous turkey one month ago, roasted it and froze the meat slices and pieces. Tonight I have taken one of the bags of bite sized pieces out of the freezer and I will be making my turkey casserole. This is the tastiest casserole and it is simple. Best of all you can prepare it and freeze it for later.
The secret to the recipe is there is sour cream in the sauce. The sour cream gives it a luscious flavor. However, my husband hates sour cream BUT he loves this casserole. So the key to my making this casserole is to hide the empty sour cream container in the garbage before he sees it.
Here is the recipe and bear with me as it is one of those little bit of this and that type of recipes.
Martha's Turkey Casserole
Leftover pieces of turkey (or chicken)
1 can cream of chicken soup
1/2 soup can of milk or leftover turkey broth
1 - 8 oz. carton sour cream (I only use some)
Prepared stuffing - 1 box of stovetop type stuffing or homemade stuffing or leftover stuffing
In an 8 x 8 inch casserole dish, place about a 1 1/2 inch layer of cooked turkey chunks - I would say anywhere from 3 to 4 cups. Heat the soup with the milk (or broth) until it starts to bubble. Stir in some of the sour cream until it "melts" into the sauce. (When I say some, I use no more than some spoonfuls of the sour cream. I taste the sauce as I add the spoonfuls being careful not to let the sour cream overwhelm the taste of the sauce, otherwise my husband won't like it. I take the rest of the sour cream and freeze it to be used when I make this casserole again or I prepare two recipes at once and freeze one. Of course, if you prefer more sour cream, add more.) Pour the sauce over the turkey. Top with the prepared stuffing. Bake at 350 degrees for 30 to 45 minutes until browned and bubbly.
You can double this recipe for a 9 x 13 inch pan.
I served this casserole at my son's Rehearsal Dinner the night before his wedding. It is delicious and I always get compliments. I know it is the sour cream in this recipe that makes it taste so delicious.
Since this casserole has the meat and the stuffing in it, I will probably serve it with some cooked broccoli and a tossed salad. We have some leftover cuban bread and I will also be baking some brownies (from a mix) for dessert.
We have the second night of our lighted Christmas parade here in town and it is very cold outside. Hundreds of people line the parade route to watch the Christmas floats. It is being broadcast on our local t.v. station, so my husband and I will be staying home to watch it on t.v. from the warmth of our home. When our kids were little, we used to have to bundle them up to go and stand outside and watch the parade. We bundled them to the point that they were almost too stiff to walk. Ahh the memories.
3 comments:
Oh Martha Yum! I just made this recipe a few days ago. I have big eaters, so I doubled it and used a 9 x 13 pan. I dont use the milk, but it really would be better with the milk. Also, I took frozen broccoli and layered it on top of the meat and then poured the sauce over top. I also added some onion that was sauteed first. The recipe I have calls for carrots, and onions sauteed and added to soup/sour cream mixture, but I didnt have any carrots. Adding the broccoli was my idea, but it tasted great. Yes, it IS the sour cream mixed with the soup that makes it taste soooo good. Enjoy.
That sounds delicious, but having no turkey would it work as well with chicken ? i also wondered if you could make a breadcrumb topping as I,m not really fond of stuffing, but I love sour cream and always have a tub on hand.
Marie:
It just wouldn't be the same without the sour cream as it adds so much to the richness of the casserole. My husband ate a big portion for dinner and he didn't even question it. I like your variations of this casserole too.
Maureen:
Yes, use chicken. I used chicken many times in place of the turkey. I never thought of using a breadcrumb topping before and this would work quite well. Next time I may use the breadcrumbs in place of stuffing.
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