Make dinners this December fast and easy with the use of your Thanksgiving leftovers.
Becky Low with Dairy Farmers of Utah shows how to take your leftovers from boring to brilliant.
Turkey Au Gratin
1 ½ pounds cooked diced turkey (4 to 5 cups diced)
2 slices cooked crumbled bacon (3-tablespoons)
¼-½ cup slivered almonds
2 ½ cups milk
2 packages (.87 oz each) turkey gravy mix
½ teaspoon paprika (smoked paprika is nice to use)
¼ teaspoon garlic or onion powder (not salt)
1 1/2 cup shredded sharp Cheddar cheese
½ cup seasoned bread crumbs*
½ cup Panko bread crumbs
2 tablespoons melted butter
2 tablespoons shredded Parmesan cheese
Fresh snipped parsley, garnish
Steamed Broccoli
Cranberry sauce, optional condiment /garnish
Preheat oven to 375 degrees.
Dice turkey and place in casserole or baking pan. Sprinkle with cooked crumbled bacon and slivered almonds.
Combine milk, gravy mix, paprika and garlic/onion powder in saucepan. Over medium heat, stirring frequently, bring to a boil. Remove from heat, stir in cheese and pour over turkey.
Combine crumbs with butter and Parmesan cheese. Sprinkle crumbs over turkey. Bake uncovered 25-30 minutes or until bubbly and golden brown (NOTE: if needed, turn broiler on to finish browning crumbs on top). Serve with steamed broccoli and garnish with optional cranberry sauce.
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