Jan Norris: Food and Florida

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Thanksgiving Recipe: Convenience Casserole for Time Strapped from Maurie Puhlman

November 25th, 2009 · No Comments

Editor’s note: Every day till Thanksgiving, I’m publishing a recipe to help you out on your big feast day. It’s the only day when nearly everyone in the country sits at the table eating some form of the same foods – turkey and dressing! Share your side dishes – they’re the variables in this meal. Hit the CONTACT button above to submit yours – give credit when you know it, please.

Maurie Puhlman

Maurie Puhlman

My friend Maurie Puhlman and I have traded so many emails over the years, we’d be rich if they were dollars instead. I am rich, however, having good friends like Maurie and her husband Bernie, with whom I can always share a laugh or tear.

They lived in West Palm Beach for years, sending me food tips, but now live in beautiful Hendersonville, N.C., and have a lovely home with hummingbirds all around it.

Easy and fast casserole – and adaptable

Maurie writes: “I have a wonderful turkey or chicken and stuffing casserole that I make often. I use a rotisserie chicken to make it easier.  It is delicious and almost tastes like Thanksgiving dinner and is sooo easy.”

Her dish would be great for leftover turkey, of course, or a small family could use it as the Thanksgiving dinner if you didn’t want to mess with a whole huge bird or even a breast. Just buy a rotisserie chicken.

Give it some oomph by adding mushrooms, and in keeping with convenience, half a box of frozen peas and carrots to the chicken mixture  – it’s almost like a shepherd’s pie when you do that.

Quick turkey or chicken-dressing casserole

  • Meat pulled from a turkey carcass or from a rotisserie chicken
  • 1 box stuffing mix, prepared (Maurie uses Stove-Top)
  • 1 can cream of chicken or cream of mushroom soup
  • milk or cream, about 3 tablespoons
  • 1/2 cup mushrooms, sliced (optional)
  • 1/2 box frozen peas and carrots (optional)

Pull all the meat off the turkey or chicken. While doing this have a pan of Stove-Top Stuffing cooking (follow directions on the box).

Spray a baking dish with vegetable spray, and put chicken in the bottom. Pour cream of mushroom or cream of chicken soup over the chicken. Add milk or cream and stir mixture.  (If adding mushrooms or peas and carrots, do so now and stir.)

Cover the chicken-soup mixture with the prepared stuffing. Bake, at 350 degrees, for about 20 minutes or until stuffing is done and mixture bubbles around edges slightly.

(You also can place in microwave and cook on medium-high power for 15 minutes.)

Serves 4.

Tags: Holiday cooking · Recipes: What's Cooking!

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