One of my favorite things about Thanksgiving dinner is the leftovers. That beautiful turkey that serves as a centerpiece to Thanksgiving dinner keeps on giving throughout the holiday weekend. After preparing a feast for our celebration it is a delight to anticipate the leftovers to be enjoyed with little additional investment.
I look forward to turkey sandwiches with cranberry relish accompanied by my choice of several favorite side dishes just waiting in my refrigerator. Even after sandwiches have worn out their welcome there are lots of easy dishes to prepare with the leftover turkey meat.
This casserole is an appealing example. My sister-in-law shared the recipe with me many years ago. It works equally well with chicken or turkey and has withstood the test of time even though it includes a few dated ingredients. The crunch of water chestnuts and chow mein noodles add interest to the more familiar ingredents while golden cashews provide a contrasting texture and rich flavor. It is a simple way to dress up Thanksgiving leftovers.
Cashew Turkey Casserole
from Pat's kitchen
2 cups diced cooked turkey or chicken
1 5-ounce can chow mein noodles
¾ cup chopped celery
½ cup sliced green onions
1 can cream of mushroom soup
½ to 1 cup cashew nuts
¾ cup turkey or chicken broth
1 can water chestnuts, chopped
Set aside ½ cup of the chow mein noodles. Combine remaining ingredients and spread the mixture in a 2-quart casserole. Sprinkle reserved noodles over top. Bake at 325 degrees for 30 minutes.