My whole “go to the grocery store mid-day on Monday instead of over the weekend to avoid the crowds” plan did not pan out the way I’d hoped. There were more people at Wegman’s than I’d ever seen there before, so I was stuck navigating crowded aisles with a heavy dairy- and baking supply-laden cart. There was no fresh sage or thyme to be found, two of the most vital herbs for a fantastic Thanksgiving meal. Plus, apparently everyone was making my mom’s wineberry salad, because every brand of raspberry gelatin was sold out. Luckily, I was able to find those three missing ingredients at another grocery store. Between the two grocery stores, a trip to the Farmers’ Market on Saturday, a trip to the butcher for some chorizo, and another trip to the Farmers’ Market on Tuesday to pick up the turkey, I finally had everything I needed for Thanksgiving dinner. So now it is the day after Thanksgiving. The refrigerator is filled with leftovers, my canning shelves and chest freezer are packed with fruits and vegetables, and I would rather steer clear of going grocery shopping for at least a week. But as much as I love turkey and gravy, if I have to eat my Thanksgiving leftovers straight-up for that entire time, I might go crazy. Which is why I’m coming up with fun ways to use my leftovers, like this breakfast casserole. Do it!
Use your leftover turkey, vegetables and bread from Thanksgiving for an easy casserole. It would also be delicious served with some leftover cranberry sauce
- 6 eggs
- 1 1/2 cup shredded mozzarella or cheddar cheese
- 6 ounces bread
- 1 cup reduced fat milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 cups leftover cooked vegetables, cut into bite-sized pieces
- 1 1/2 cup leftover turkey or chicken, shredded
- Preheat the oven to 350F and grease a 9x9" baking pan.
- Whisk the eggs in a large mixing bowl. Stir in half the cheese, then the bread, milk, paprika and salt.
- Fold in the vegetables and poultry.
- Pour everything into the baking pan, and sprinkle the rest of the cheese on top.
- Bake at 350F for 40-45 minutes, or until the top is browned and firm. Allow to cool for 5-10 minutes before serving.