A great way to use up some of those Thanksgiving leftovers is this recipe from an older Pillsbury paperback cookbook. It calls for a box mix of Scalloped Potatoes and leftover turkey. Chicken or other poultry works just fine. Also calls for celery and carrots so if you have some left from that relish tray use them here. It does call for poultry seasoning and I would not omit it as we felt it added just the right taste.
If you prep all the vegies and the turkey the night before you can come home from work, put it together in about ten minutes and bake it for about an hour while you do other things. This really went over well and everyone has asked for it again. Since I often have leftover cooked chicken I can make it anytime.
I served it with cottage cheese and fruit for dessert as we were all tired of heavy desserts. The vegetables are already in the casserole so you are good to go.
Savory Turkey Casserole
1 box Scalloped Potato mix
⅛ teaspoon poultry seasoning
1 ½ cups boiling water
1 can condensed cream of chicken soup
2 cups of cubed cooked turkey or other poultry
1 cup of carrots shredded or coarsely grated
½ cup thinly sliced celery
¼ cup finely chopped onion
Heat oven to 400°F. In a large bowl, blend contents of sauce mix envelope and the poultry seasoning. Stir in boiling water. Using a whisk stir in soup. Add the potato slices, turkey, carrots, celery and onion. Mix well. Spoon into a 2 quart casserole and bake at 400° for 50 to 55 minutes or until potatoes are tender.