Desperate to get rid of all that leftover turkey yet? Here's a recipe that I grew up with, and that I now make once a year to help use up all the turkey that hangs around after everyone has had their fill of sandwiches; it's called Chicken Broccoli Casserole, but works just as well with turkey. It also freezes well if you feel like making two.
It's not remotely glamorous, uses both mayonnaise and a cream soup, and will not help your post-Thanksgiving diet. But it's awesome.
Chicken Broccoli Casserole
8 Tbsp. butter
2 cups herbed bread crumb stuffing mix
1 pkg. (10 oz.) chopped broccoli, thawed
1 chicken, about 3 lbs., cooked and torn into strips or cut into cubes (I usually just eyeball how much turkey I need).
1 can (10 1/2 oz.) cream of chicken soup
1 cup mayonnaise
1/2 tsp curry powder, or to taste (my mom tells me she always adds several teaspoons)
How to make it:
1. In medium skillet, melt butter; add stuffing mix and cook, stirring often, about 5 minutes or until golden brown.
2. Place one cup of the mix in the bottom of a 9 x 12 inch baking dish. Distribute uncooked, thawed broccoli over the stuffing mix and cover with chicken pieces.
3. In a medium bowl, combine chicken soup, mayonnaise, and curry powder; spread over chicken and top with reserved cup of browned stuffing mix.
4. Bake at 350 degrees for 30 to 40 minutes, until bubbly.
Image via CarbonNYC (David Goehring)/Flickr