| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Leftover turkey with onion and celery in a creamy base.

Turkey Hot Dish

4 cups Honeysuckle White Whole Turkey, cooked, chopped, shredded (previously roasted, i.e. leftover)
1/4 cup chopped onion, chopped
1 cup chopped celery, chopped (3 stalks approx.)
1/2 cup butter
1 cup water
6 ounces croutons
2 (10 3/4-ounce) cans cream of chicken soup
1 (10 3/4-ounce) can cream of celery soup
1 1/4 cup milk

1. Preheat oven to 350°F.
2. Cover bottom of a greased 9 x 13 inch pan with turkey.
3. In medium saucepan, sauté onions and celery in butter. Add water. Pour over croutons and mix. Spread on top of turkey.
4. In a medium bowl, combine soups and milk. Spread on top of crouton mixture.
5. Bake, uncovered, for 1 hour.

Makes 8 servings.

Note: No leftovers? Prepared Honeysuckle White Split Turkey Breast, Thigh Meat or Ground Turkey is great in this recipe!

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.