SECONDHAND TURKEY

DESCRIPTION 
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

PREP: 30 min
BAKE: 20 min
Yield: 4 servings


INGREDIENTS 

  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 

PROCEDURE 
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.

Recipe taken from Taste Of Home magazine October-November 2006