Turkey Salad Casserole 6 cups cooked turkey (or chicken) 2 cans cream of chicken or cream of celery soup 1 small jar pimentos, chopped 2 cups diced celery 1 medium onion, diced 2 green peppers, diced 1 cup chopped walnuts or almonds 2 tsp. salt 1 tsp. pepper 4 Tbsp. lemon juice 6-9 boiled eggs, diced 1 cup mayonnaise Crushed potato chips Sauté celery, green peppers and onions in small amount of cooking oil. Mix soup and sauteéd vegetables with turkey. Add remaining ingredients except potato chips; mix thoroughly. Place in large casserole. Bake at 450º for 30 minutes. Remove from oven and top with potato chips. Return to oven for 5 minutes. Serves 12. Thanksgiving Leftovers Tortilla Large flour tortillas 1 cup mashed potatoes 1 cup green beans 1 ½ cups shredded turkey 1 cup cranberry sauce 1 cup stuffing 1 cup shredded white cheddar ½ cup gravy, warmed, for serving. Spread ¼ cup of mashed potatoes in the center of each tortilla, then layer in green beans, turkey, cranberry sauce, stuffing and white cheddar Fold tortillas into a “package” by creating pleats around the center. Quickly invert each so the pleats are on the bottom, so they will stay together. In nonstick pan over medium heat, heat a very thin layer of vegetable oil. Cook one at a time, pleated-side down, 3 to 5 minutes on each side. Slice each in half and serve warm with gravy.
