Easy Turkey & Stuffing Casserole
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Turkey Riggies - Baked Rigatoni Turkey Casserole - Food Wishes
In case you’re not familiar with “riggies,” it’s a Central New York specialty featuring rigatoni pasta tossed with chicken and peppers in a spicy tomato sauce, and when baked into a casserole, it’s a perfect way to use up that leftover Thanksgiving turkey. Enjoy!
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Leftover Turkey Shepherd's Pie
This Leftover Turkey Shepherd’s Pie is the perfect way to use up any leftover turkey and mashed potatoes from the holidays! Easy to make, even easier to devour. Leftovers have never tasted so good!
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✅ INGREDIENTS ✅
2 tbsp butter unsalted
1 large onion chopped
1 medium green bell pepper chopped
1 medium carrot peeled and chopped
2 stalks celery chopped
½ tsp dried basil
½ tsp dried thyme
salt and pepper to taste
3 cloves garlic minced
1 tbsp all-purpose flour
1 cup chicken broth low sodium
1 cube chicken bouillon
2 cups turkey meat white or dark, chopped in small pieces
½ cup frozen peas
4 cups mashed potatoes
1 cup mozzarella cheese shredded
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Turkey Noodle Casserole: The Best Comfort Food You'll Ever Eat
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Turkey Noodle Casserole: The Best Comfort Food You'll Ever Eat
This Turkey Noodle Casserole is the best comfort food you'll ever eat! Made with turkey and noodles, it's a perfect Thanksgiving leftover dish that you'll love.
This casserole is a great way to use up leftover turkey, and it's Surprisingly simple to make. In just 30 minutes, you'll have a delicious and comforting dish that you'll love. Give it a try this Thanksgiving, and you won't regret it!
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Ingredients:
Makes two 9x9 dishes
2 1/2 cups diced cooked turkey
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 cup diced onion
1 can cream of mushroom soup
1 8 ounce can water chestnuts drained and chopped
1 4 ounce can mushrooms chopped
1 4 ounce jar pimentos drained
1/4 cup soy sauce
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1 cup sour cream
8 ounces wide noodles cooked and drained
Put turkey in a skillet over medium heat. Cook 2-3 minutes.
Add the celery, green peppers, and onions and sauté till softened.
Add chestnuts, mushrooms and pimentos. Stir to combine.
Add the mushroom soup and stir well to combine.
Add soy sauce and lemon-pepper seasoning. Simmer 15 minutes.
In large bowl place the cooked egg noodles, add the sour cream and turkey mixture.
Separate into 2 9x9 casserole dishes or a 9x13 and bake ag 350° for 30-40 minutes uncovered.
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Leftover Turkey Casserole
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Today I'm sharing my recipe for leftover Turkey Casserole that is perfect for Thanksgiving leftovers!
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Recipe of the Day: Quick Turkey Noodle Casserole | 30 Minute Meals with Rachael Ray | Food Network
Rachael's throwback classic meal includes updated Turkey Noodle Casserole.
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Turkey Noodle Casserole
Recipe courtesy of Rachael Ray
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
Level: Easy
Ingredients
1/2 pound extra wide egg noodles
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon or turkey bacon, chopped
1 1/3 pound, the average weight of 1 package, ground turkey breast
1 pound white mushrooms, wiped, trimmed and sliced
1 medium onion, chopped
Black pepper
2 teaspoons dried thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock, available on soup aisle, eyeball it
1/2 cup heavy cream, 3 turns of the pan
1/4 teaspoon freshly grated nutmeg
2 tablespoons softened butter
2 cups grated Gruyere, about an 8-ounce brick
1 cup plain bread crumbs
2 to 3 tablespoons chopped parsley leaves
Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.
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Recipe of the Day: Quick Turkey Noodle Casserole | 30 Minute Meals with Rachael Ray | Food Network