I want to share these two leftover turkey recipe with you because they are so different the traditional Turkey dinner so they are nice to have with the leftovers a day or two later.
The first leftover turkey recipe is a really tasty turkey and rice bake that my family loves. A lot of times I will even make 2 or 3 of these and freeze the extra 1-2 for later.
6-8 large turkey slices
6 slices of bacon
1 medium onion, chopped
¼ c sliced celery
2 c cooked rice
1 10oz package frozen broccoli, cooked and drained
2 Tbsp pimiento, chopped
¼ tsp salt
1 can cream of mushroom soup
½ c sour cream
½ c bread crumbs, finely ground
1 Tbsp butter, melted
Place the bacon in a skillet and cook until crisp. Let fat drain on paper towels and then crumble.
Remove all but 2 Tbsp of the bacon fat from the skillet and then add the onion and celery; sauté just until tender.
In a bowl combine the bacon, celery, onion, rice, broccoli, pimiento, and salt.
In another bowl combine the soup and sour cream until smooth. Pour half of the soup mix into the rice mix and set rest aside.
Lightly grease an 11×7” baking dish and pour the rice mix in it. Place the turkey slices on top and make sure there is enough to cover it. Then spread the remaining soup mix over the turkey. Toss bread crumbs and butter together and dust around the edge of pan.
Bake for 30-35 minutes at 350.
The next leftover turkey recipe is a really simple casserole that’s done in the crock pot
2 c turkey, cubed
2 cans cream of mushroom soup
2 ½ c water
2 ½ c white rice
1 c sliced celery
2 c frozen peas and carrots
1 tsp poultry seasoning
2 Tbsp onion, minced
Put the soup and water in the crockpot and stir until smooth. Add the rest of the ingredients and stir. Then cook on low for 5-7 hours. Check near the end to insure the rice doesn’t get mushy.
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