It’s the weekend after Thanksgiving… Are you tired of turkey yet? Even my extremely NON-picky eaters have been giving me looks that say, “Really mom? More turkey?”
This year we had a quiet Thanksgiving at home — just my husband and three kids. However, we got a 19 pound turkey… Our motto is “Go big or go home” when it comes to food. And now we have plenty of meat to eat up or freeze.
Tonight’s leftover meal was a crowd pleaser. Everyone loved it. Our one year old had the most helpings and probably ate more than his two siblings. (He definitely gets his appetite from both his mom and dad.)
So if you need a good recipe to use up the last of that lingering turkey, give this poppy seed turkey casserole a try. (If you’re out of turkey, you can always make this with chicken too!)
Poppy Seed Turkey Casserole
- 4-6 C. of shredded turkey
- 1 C. Light sour cream
- 1 can fat free cream of chicken soup
- 1/4 c. milk
- 1 t. lemon juice
- Salt and Pepper, to taste
- 2 C. crumbled Ritz crackers
- 1 stick melted butter
- ½ bottle of poppy seeds
- Mix the sour cream, soup, lemon juice, milk and salt and pepper together.
- Then add chicken.
- Pour mixture into a greased casserole dish.
- In a separate bowl, mix Ritz crackers and butter. Then spread cracker crumble over the casserole.
- Sprinkle with poppy seeds (as much or as little as desired).
- Bake at 350 degrees for 40 minutes, or until bubbly.
I usually serve this poppy seed turkey casserole with rice and a green veggie (green beans, broccoli, asparagus)…. But this would taste great with any of your leftover green bean casserole or sweet potato casserole!
Speaking of sides…. we ran across the book Thanksgiving Rules this year and have been reading it every night!
What are your favorite leftover turkey recipes? Please share them below!