We love turkey around here, but whole turkeys are . . . well . . . big. With ham and other meat dishes over the holidays, it’s rare that we would eat an entire turkey at a holiday dinner. Then again, there is one family member who probably could polish it off on his own, but he does not get down very often.
Turkey sandwiches are terrific for a meal or two, but that gets kind of dull. Plus we usually just eat sandwiches cold, so they tend to be lunch fixings and not our dinner meal.
I’ve tried a number of different ways of using leftover turkey. Most chicken dishes can be made using turkey in place of the chicken, although some of them don’t seem quite as good when changing up the poultry. This easy casserole is, however, meant to be a turkey dish, and it’s one of our favorites around here.
Holiday Turkey Casserole with Buttered Cornflake Topping
Ingredients:
- 2 cups cooked turkey cut in bite sized pieces or chunks
- 1 cup diced celery
- 1 small diced onion
- 1 can cream of chicken soup (10 ¾ ounces)
- 2/3 cup sour cream
- ¼ cup drained and sliced water chestnuts
- 1 cup almond slivers
- 1 cup crushed cornflake cereal
- ½ cup melted butter
Directions:
- Cut or tear the turkey meat and measure out 2 cups.
- Add celery and onion to meat and stir.
- Pour in soup (undiluted) and the sour cream and mix well.
- Add the water chestnuts and almonds and mix again.
- Grease a 9 x 9 inch (or similar) casserole dish.
- Pour turkey mixture into dish and pat top out smoothly without packing down tight – just gently.
- Sprinkle cornflakes on top of casserole.
- Melt butter and then drizzle over top of cornflakes.
- Bake at 350 degrees F for 45 minutes.
* This turkey casserole recipe goes well with other holiday side dish leftovers or with a salad and rolls.
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Cyndi Allison - Southern born and fed, Cyndi Allison is a college lecturer and newspaper advisor as well as being a freelance writer. She writes on ...
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