Thanksgiving leftovers are the best. By now, most of our blogger friends in the U.S. might be through with turkey day leftovers. Not at The Frog & PenguINN where we belatedly celebrated the holiday this past Sunday.
Monday night, we enjoyed one of Grenville’s classic day-after Thanksgiving sandwiches, turkey on white bread with mayo, salt and pepper with a side of butternut squash soup. The turkey carcass was frozen for use in turkey soup this weekend.
What to do with some assorted containers of mashed potatoes, stuffing, gravy, cranberry sauce, green beans and sweet potatoes ? Make turkey casserole.
Taking leftovers out of the fridge ahead of time to bring them to room temperature is best; failing that, just heat longer. Layer everything into a baking dish, any order is OK and stuffing makes a good bottom. Put in the oven — 350 degrees for just under 40 minutes worked for me. No need to measure amounts; there isn’t any wrong way to use the leftovers.
- turkey gravy
- cooked turkey in pieces or slices
- prepared cranberry sauce
- mashed potatoes
- sweet potatoes
- green beans
- 1 TBSP butter
Spread stuffing in bottom of 2 quart casserole or baking dish. Top stuffing with gravy, turkey, cranberry sauce, mashed potatoes. Dot potatoes with butter or use gravy. Bake for 30-40 minutes until everything is heated through.
Leftover pumpkin pie didn’t go in the casserole; we enjoyed that after dinner. And, this week we are into our holiday movie marathon with one film each night.