Post-Holiday Turkey and Stuffing Casserole

Our Family Christmas dinner gathering, after church, was small this year.

Afterwards I had a LOT of leftover turkey, stuffing, mashed potatoes, green bean casserole, cranberries. . .I've taken all the meat off the bones and am simmering a big roasting pan of turkey bone broth now. After straining, chilling it overnight, then skimming the fat off - I'll have lots of bone broth. I'll use some for a big pot of soup tomorrow. However, instead of the usual reheated leftovers, I have an idea formulating...something I've never attempted.

This will be sort of a savory, turkey bread-pudding type egg-bake. Using the stuffing, gravy and turkey from yesterday's dinner. 

I have about a cup of leftover homemade chicken bone broth that I made recently. I'm going to combine that with the gravy, and other ingredients, to extend that. Some fresh celery, onion and garlic also. I'll cool this a little then add a few beaten eggs and half and half. . .

So, this isn't an exact recipe, more a suggestion of what to combine for an interesting take on Thanksgiving-Dinner-For-Christmas leftovers. And, if you're seeing this, it turned out well! 

Put 2/3 of the leftover stuffing in the bottom of a 8"x12"x2" glass baking pan. Top that with about 10oz. of the turkey, cut into bite size pieces.

To the leftover gravy, in a 2 quart pot, add a cup of chicken broth and 1c each of chopped onion, celery and 3 big cloves of minced garlic. Simmer this on low heat about 5 minutes, add chicken bouillon, about 2/3c of a thick flour and water roux, stir until bubbling. Check the flavors and make any needed adjustments. Add more water if it's too thick, simmer again, then cool to room temperature. Whisk the eggs with half and half, then stir this into the cooled gravy and vegetables. Pour half of this over everything in the pan. Add the rest of the stuffing then the remaining gravy-egg mixture. 

Bake in a preheated 350° oven, about 45 minutes, until it's done bubbling, browned and 'set'. Scoop, right away, onto plates, or let cool just a few minutes, before cutting into squares. I had this tonight, with leftover mashed potatoes, green bean casserole and Swedish Lingonberries. This would also be good for breakfast or lunch. Tomorrow I'll make this again, for my nephew and great grandson, with a side of some yummy glazed carrots...Mmmm.

Happy Holidays Everyone. .😊. .Lin