Mushroom and Turkey Casserole

  • harpchick Posted: 01/22/10
    Worthy of a Special Occasion

    This was tasty - and I would definitely make it again! Unlike the others - I used the recipe because I had leftover wild & brown rice. After sauteeing the mushrooms, I deglazed the pan with cooking sherry and because I didn't have any gravy I then added chicken broth mixed with a little cornstarch and let it thicken before adding the rest of the ingredients. I agree with the other reviewer that this improves after sitting in the fridge.

  • stacylynn Posted: 11/28/10
    Worthy of a Special Occasion

    This is one of my favorite turkey leftover recipes. I usually use regular wheat bread (on hand) for the topping. The other main change I make is serving it with CL's Apple Cranberry Relish instead of canned cranberry sauce--the relish imparts a really bright, fresh accent. Works really well in a 11X7 dish.

  • phxgudes Posted: 11/30/08
    Worthy of a Special Occasion

    I used the full amount of sage - dried sage, not "rubbed" sage and found it to be fine. I took some of your advice and modified as follows: I added 1/2 cup white wine, 1/2 teas curry powder and 1/3 cup grated parmesan cheese. For the rice I used 1 cup of Trader Joe's basmiti and wild rice with herbs with 2 cups low sodium chicken broth. In addition I used left over stuffing for the topping. It came out very yummy!

  • paperclippy Posted: 11/30/09
    Worthy of a Special Occasion

    This is absolutely my favorite thanksgiving leftover recipe. I make it every year. It's quick, easy, and delicious. I always use canned breadcrumbs, shredded parmesan, canned fat free turkey gravy, and skim milk. I don't bother with the food processor but just mix it up by hand. An 11x7 pan works best for me, and I have to cook it a little extra to get it browned on top.

  • jkf330 Posted: 10/06/09
    Worthy of a Special Occasion

    I made this a couple of nights ago and, initially, I wasn't thrilled with it. I will admit, instead of making my own breadcrumbs, I used the canned kind. It made for a strange texture. Next time, I will probably just layer the cubed bread on top (like a faux stuffing) and sprinkle parm on the individual servings. That being said, I just had leftovers for lunch and WOW, that was good stuff. The casserole was thicker and creamier than it was right out of the oven and it made all the difference. In the future, I may make this dish ahead of time and only eat it as leftovers :-) Delicious.

  • KSilver77 Posted: 11/08/09
    Worthy of a Special Occasion

    I made this once last year and my husband loved it, but I felt that the recipe might be better if the cranberries were inside the casserole instead of made into a sauce. I found the cranberry sauce with the casserole to be just a little overwhelming. Anyway, I'm going to try it my way tonight and see how it goes!

  • MochaGma Posted: 10/20/13
    Worthy of a Special Occasion

    I joined My Recipes just to comment on this recipe! It's fantastic. Its a great way to use up left overs after the Thanksgiving meal and... more importantly my family requests it after each turkey dinner! Well done and thank you for this recipe.

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