After Thanksgiving we’re often left with enough turkey to make a couple of sandwiches, but not enough to make another whole meal around. But, here is a recipe that offers another way to serve up that remaining turkey without feeling like we’re eating leftovers.
This Turkey-Macaroni Special is easy to make and will be a hit with adults and children alike. Serve the dish with these Aunt Blanche’s Cloverleaf Rolls to make the meal even more delicious.
TURKEY-MACARONI SPECIAL
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups milk
2 cups cheddar cheese, shredded and divided
1 small onion, chopped
1 (4-ounce) can mushroom slices and pieces
1 (7-ounce) box of macaroni and cheese
1 1/2 to 2 cups cooked turkey, cut in chunks
1/2 cup French fried onions (commercial)
2 tablespoons butter, melted
In a large bowl, mix soups with milk. Add 1 cup shredded cheddar cheese, chopped onion and canned mushrooms and mix until smooth.
Add the packaged macaroni and cheese and turkey and mix thoroughly. Pour mixture into a 2-quart buttered casserole dish.
Mix together the remaining 1 cup shredded cheddar cheese and French onions. Sprinkle evenly over the top of the casserole. Drizzle melted butter over the cheese/onion mixture.
Bake at 350 degrees for 45 minutes to 1 hour, or until the topping is nicely browned. Makes 6 to 8 servings.
AUNT BLANCHE’S CLOVERLEAF ROLLS
1/4 cup warm water
1 package active dry yeast
3/4 cup lukewarm milk
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup soft shortening
3 1/2 to 3 3/4 cups flour, divided
In a small bowl, dissolve yeast in water. In a large mixing bowl, add yeast to milk, sugar, salt, egg, shortening and half of the flour. Mix with a spoon until smooth.
Add enough remaining flour to handle easily. Turn onto a lightly floured board and knead until smooth.
Round up in a greased bowl and bring grease side up and cover with a cloth and let rise in a warm place until doubled, about 1 1/2 hours. Punch down; let rise again until almost double, about 30 minutes more.
Form bits of dough into balls, about 1-inch in diameter. Place 3 balls in each cup of a greased muffin pan. Let rise until light, about 15-20 minutes.
Heat oven to 400 degrees. Bake 12 to 15 minutes or until lightly browned. Serve hot. Makes a dozen rolls.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
