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Saturday, November 17, 2018

Leftover Thanksgiving Casserole

3/4 to 1 lb leftover turkey meat (I prefer dark meat for this one)
Approximately 4 cups leftover dressing.
2 to 3 pieces sourdough or whole wheat bread, crumbled.
1 cup turkey stock, chicken stock or giblet gravy.
1/2 small onion, chopped.
1 stalk celery, chopped
1 tsp. dried sage.
2 tbsp. extra virgin olive oil or butter.
Salt and pepper to taste

Preheat oven to 350°F
Break turkey into bite sized pieces. Saute celery and onions in olive oil in a large oven proof skillet or stove top safe casserole over medium low heat until just translucent. Remove from heat.
Add remaining ingredients except stock and mix well. Drizzle stock over mixture evenly and press flat gently with back of a large spoon.
Place dish in oven and cook, covered, for 30 minutes or until steaming. Remove cover, increase oven to 425°F and cook an additional 8 to 10 minutes, or until top crumb is nicely browned and crisp.
Let stand 5 minutes before serving.

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