If you're tired of reheated Thanksgiving leftovers in the microwave give this easy but oh so filling casserole from Kraft a try in your dutch oven. More like a Shepherd's Pie, the layers of stuffing, turkey, vegetables and potatoes are topped off with melted Cheddar cheese. If you're not a fan of mayo, mix the veggies and turkey with gravy before spooning over the stuffing. In my 12 inch dutch oven the casserole baked for a total of 45 minutes with 12 coals around the base of the oven and 28 briquettes spaced evenly on the lid. I added the cheese during the last five minutes of cooking time, dotting the potatoes with pats of butter would also be a good way to add even more comfort to this fluffy and creamy casserole. Have a very Happy Thanksgiving!
Thanksgiving Leftovers Casserole
1 6 oz package Stove Top Stuffing Mix for Turkey OR 4 cups leftover homemade stuffing
4 cups chopped cooked turkey
2 cups frozen mixed vegetables, thawed
3/4 cup mayonnaise
1 24 oz package of prepared refrigerated mashed potatoes OR 3 cups leftover mashed potatoes
1 1/2 cups shredded Cheddar cheese, divided
1/8 tsp paprika
Lightly oil or spray 12 inch dutch oven.
Prepare stuffing as directed on package; spread onto bottom of prepared oven.
In large bowl combine turkey, mixed vegetables and mayonnaise; spoon over stuffing.
Mix potatoes and 1 cup cheese; spoon over turkey mixture then smooth surface with back of spoon.
Sprinkle with paprika.
Bake at 375 degrees for 40-45 minutes or until heated through.
Top with remaining 1/2 cup cheese, continue cooking until cheese has melted.
Makes 6-8 servings.
|Layer stuffing, turkey and veggie mixture and|
cheesy mashed potatoes in 12 inch dutch oven
remaining 1/2 cup of cheese
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