It is Monday and my fridge is beginning to beg me to purge it! I just hate to toss perfectly good food. So I have come up with some really great ways to use the turkey. Instead of just freezing it till you decide to clean your freezer out and throw away then…why not make these 2 delicious dishes! As if that was not super exciting enough I love that I can get all of the items at my local Braum’s Fresh Market.
Warm Turkey Salad Casserole
“This is from the Braum’s Holiday Recipe book that can be picked up at your local Braum’s.”
3 cups leftover turkey meat, cubed (I use Schwab Meats pre-cooked turkey)
1 cup chopped celery
1 onion, chopped fine
½ cup unsalted butter
1 cup mayonnaise
1 can cream of chicken soup
1 small jar pimentos, drained
1 cup Lay’s potato chips
1 cup cheddar cheese, shredded
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
Preheat oven to 350 degrees. Place turkey in a large bowl and add all the other ingredients. Place in sprayed 9 x 13 baking dish. Top with crumbled Lays potato chips and cheddar cheese. Cook for 30 minutes till warm and bubbly. Serve alone or over egg noodles.
Creamy Chicken Noodle Soup
4 boneless skinless chicken breasts or leftover turkey meat
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1.2 teaspoon rosemary
4 ribs celery, chopped
1 onion, chopped
4 carrots, chopped
2 teaspoons olive oil
1 cup mushrooms, sliced
8 cups chicken broth
1 cup Braum’s whipping cream
1 package egg noodles
Preheat the oven to 375 degrees. Place chicken breasts on a baking sheet and sprinkle with kosher salt, pepper, thyme and rosemary. Cook for 20 minutes and then set aside to cool. Cut chicken into chunks.
In a large stockpot over medium heat sauté onion, celery, and carrots till tender. Add in broth and chicken. Simmer for 20 minutes. Add in the egg noodles and cook for 15 minutes. Once egg noodles are cooked through and are al dente add in whipping cream and mushrooms. Reduce heat to low simmer. Do not boil. Allow to thicken and serve!