Secondhand Turkey Recipe

Turkey leftovers taste fresh and flavorful in this satisfying casserole, the entree for my favorite post-Thanksgiving meal. Mushrooms, celery and thyme give it a familiar, comforting appeal.—Dixie Terry, Goreville, Illinois

1/2 pound sliced fresh mushrooms

1/2 cup chopped celery

5 tablespoons butter, divided

2 tablespoons cornstarch

2 cups milk

2 cups cubed cooked turkey

2 cups cooked egg noodles

1/4 cup chicken broth

1 teaspoon salt

1/2 teaspoon dried thyme

1/8 teaspoon white pepper

1/2 cup dry bread crumbs

In a large skillet, saute mushrooms and celery in 3 tablespoons butter until tender. Combine cornstarch and milk until smooth; stir into mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until thickened.

Stir in the turkey, noodles, broth, salt, thyme and pepper. Pour into a greased 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole.

Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 4 servings.

4 Servings

Prep: 30 min.

Bake: 20 min.