A deliciously satisfying casserole made with leftover turkey, onion, celery and bread croutons baked in a creamy sauce.

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 (175°C).
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.