November 23, 2006

Thanksgiving Leftovers

Hope you, your family and friends had a wonderful Thanksgiving Day.

This evening, many will have leftover turkey in the fridge, so I thought I'd put up a few recipes that might inspire you to use some of the leftovers in something other than turkey sandwiches. Or for when you get tired of turkey sandwiches!

These recipes are from the Favorite All Time Recipes Campbell's Celebrations cookbook (1998, 94 pp). You've already done all the hard work for the big dinner, so it's time to relax the rest of the weekend cooking-wise, and recipes that call for a can of Campbell's soup are always good for a quick and easy meal.


Prep Time: 5 minutes
Cook Time: 20 minutes

1 tablespoon vegetable oil
1 bag (16 ounces) any frozen vegetable combination, thawed
1 can (10-3/4 ounces) Campbell's Condensed Golden Mushroom Soup
3 tablespoons soy sauce
1 teaspoon garlic powder
2 cups cubed cooked turkey or chicken
4 cups hot cooked rice

In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.

Add soup, soy sauce and garlic powder. Heat to a boil. Add turkey and heat through. Serve over rice.

Serves 4

Tip: To thaw vegetables, microwave on HIGH 3 minutes.


Prep Time: 15 minutes
Cook Time: 25 minutes

1 pound fresh broccoli, cut into spears, cooked and drained, or 1 package (about 10 ounces) frozen broccoli spears, cooked and drained
1-1/2 cups cubed cooked turkey or chicken
1 can (10-3/4 ounces) Campbell's Condensed Broccoli Cheese Soup or Cream of Chicken Soup
1/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces, optional)
2 tablespoons dry bread crumbs
1 tablespoon margarine or butter, melted

In 9-inch pie plate or 2-quart shallow baking dish arrange broccoli and turkey. In small bowl mix soup and milk and pour over broccoli and turkey.

Sprinkle cheese over soup mixture. Mix bread crumbs with margarine and sprinkle over cheese.

Bake at 400 degrees for 25 minutes or until hot.

Serves 4

Tip: For a lighter version, substitute 1 can (10-3/4 ounces) Campbells 98% Fat Free Cream of Chicken Soup


Prep Time: 5 minutes
Cook Time: 20 minutes

1 can (10-3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
1/4 cup milk
1 cup Pace Picante Sauce or Thick & Chunky Salsa
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1 can (about 8 ounces) whole kernel corn, drained
1-1/2 cups cubed cooked turkey or chicken
4 cups cooked corkscrew macaroni (3 cups uncooked)

In large saucepan mix soup, milk, picante sauce, garlic powder, corn, turkey and macaroni. Over low heat, heat through.

Serves 4

Got leftover ham and company? Try this recipe one morning for brunch:


Bake/Prep Time: 45 minutes
Cook Time: 10 minutes

1 package (10 ounces) Pepperidge Farm Frozen Puff Pastry Shells
1 can (10-3/4 ounces) Campbells Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1 teaspoon Dijon-style mustard
1-1/2 cups cubed cooked ham
1-1/2 cups cooked asparagus cut in 1-inch pieces
1/2 cup shredded Swiss cheese (2 ounces)

Bake pastry shells according to package directions.

In medium saucepan mix soup, milk, mustard, ham, asparagus and cheese. Over medium heat, heat through, stirring often.

Serve in pastry shells.

Serves 6


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