Chicken or Turkey Casserole
 
Prepare a box of Stovetop Stuffing Mix as directed on box or use your own leftover stuffing
Leftover turkey or chicken…enough to cover a 13” x 9” x 2” casserole as desired
Large package frozen vegetables (we like California mix the best-cauliflower, broccoli, carrots), cooked and drained
Mix together: 
1 can cream of chicken soup
1 c. sour cream
1 tbsp. mayonnaise
¼ c. chicken broth (I’ve even used water)
 
Grease the casserole dish and layer ingredients:
Stuffing
Chicken – bite-size
½ sauce mix
Vegetables
Remaining sauce
 
Bake at 350 degrees about 50 minutes tented with foil.  During last 10 minutes of baking, top with grated or shredded cheese of your choice uncovered

Homemade Turkey Soup
 
You can make the most of even the smallest pieces of leftover meat on your holiday turkey. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty soup that’s tasty and economical. —June Sangrey, Manheim, Pennsylvania
8-10 ServingsPrep: 30 min. Cook: 2 hours 35 min.
Ingredients

1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Directions

Place the turkey carcass in a stockpot; add the water, onion, salt
and bay leaves. Slowly bring to a boil over low heat; cover and
simmer for 2 hours.
 
Remove carcass; cool. Strain broth and skim off fat. Discard onion
and bay leaves. Return broth to the pan. Add the carrots, rice,
celery and chopped onion; cover and simmer until rice and vegetables
are tender.
 
Remove turkey from bones; discard bones and cut turkey into bite-size
pieces. Add turkey and cream soup to broth; heat through.
 
 
Yield: 8-10 servings (about 2 quarts).