It's never too early to start thinking about turkey leftovers!
I love turkey and I love how cheap I can find it this time of year. I will buy several, cook them and shred the meat to use for many things. Casseroles, salads, quesadillas and soup. Pretty much anything that I use chicken for, I will sub turkey.
I usually shred it and put it in 10 oz. portions in baggies and put them in the freezer. 10 oz. is good for us, it's about 2 - 2 1/2 cups.
I love this casserole. I've actually made it twice in the last couple of weeks as I had an open bag of stuffing cubes. It comes together very easily.
As you can see by the pictures, I used different kind of cheese. The first time, I used colby jack. The second time, I only had mozzarella. Both were good but I preferred the colby jack.
I use egg beaters but you could certainly just use eggs. I would say to use about 7 - 8 regular eggs with this if you are making that substitution.
Turkey & Broccoli Brunch Casserole Recipe
1 1/2 cups milk, 1%
1 can cream of chicken soup, healthy request
1 carton (8 oz) egg substitute or 7 or 8 eggs
1/2 onion, diced
1/4 cup sour cream
1/2 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. salt
2 1/2 cups cooked turkey breast, cubed or shredded (10 oz)
1 lb. broccoli, chopped
2 cups seasoned stuffing cubes
1 cup cheese, 4 oz. (I used colby jack)
In a large bowl, combine the milk, soup, eggs, sour cream and spices. Stir in the turkey, broccoli, stuffing cubes and 3/4 of the cheese. Transfer to a 13 x 9 baking dish coated with cooking spray. Bake uncovered at 350 for 40 minutes. Sprinkle with remaining cheese. Bake 5 - 10 minutes longer until a knife inserted near the center comes out clean.
Total calories = 2060 calories
8 servings = 258 calories per serving
More turkey leftover ideas!
Turkey Pot Pie
Pepperjack Turkey Quesadillas with Cranberry Salsa
Calories calculated from calorieking.com. Some numbers are approximate and rounded.