Got Leftovers?

Happy Thanksgiving!! I love Christmas just like everybody else, but I think Thanksgiving is my favorite holiday. You don't have to figure out what presents to get or spend a lot of money. You don't have to spend all night wrapping and putting together those "some assembly required" things. Thanksgiving is just family and good food. Relaxed. No pressure.

One of my favorite things about Thanksgiving is the leftovers, but I understand some people aren't sure what to do with them. I mean you can only eat so many turkey sandwiches, right? We are having ham instead of turkey this year. I will use some of the leftovers for sandwiches. I'll also make a breakfast casserole on Saturday or Sunday morning. And of course I will use the bone and scrappy pieces for ham and beans.

Even though we aren't having turkey, I know a lot of people are, so here are a couple of my favorite recipes to use that leftover turkey. Make sure to save some of the meat and the bones for yummy turkey noodle soup. Both of these recipes are also good with chicken.

Turkey Tetrazinni
1 12 oz package frozen egg noodles, cooked
1 can condensed cream of mushroom soup
1 1/4 cups milk
1/2 cup water
2 cups shredded cheddar cheese
2 cups cubed cooked turkey
1 1/2 cups frozen peas, thawed
2 tablespoons chopped pimiento
1 1/2 cups seasoned bread crumbs
1/4 cup grated parmesan cheese

Preheat oven to 375. Grease a casserole dish. Combine soup, milk, water and cheddar cheese in a 3 quart saucepan. Cook and stir over medium heat until cheese is melted and sauce is smooth. Stir in cooked noodles, turkey, peas and pimiento. Spoon into a greased casserole dish. Combine bread crumbs and parmesan cheese; sprinkle over casserole. Bake uncovered at 375 30 minutes or until hot and bubbly.

Turkey Cantonese Casserole
2 1/2 cups cubed cooked turkey
2 cups thinly sliced celery
1 red bell pepper, coarsely chopped
1 can condensed cream of chicken soup
1 small can sliced water chestnuts
1 small can sliced mushrooms
1/3 cup chopped pimiento
2 teaspoons soy sauce
1/2 cup cashew pieces
1 1/2 cups chow mein noodles

In a 2 quart casserole, combine all ingredients, except cashews and chow mein noodles. Cover and microwave on medium power for 11 minutes, stirring once. Stir in cashew pieces and chow mein noodles. Let stand covered for 2 minutes.