Something Different For Leftover Turkey

One year, waiting on a 3 PM high tide to leave cross the infamous bar on the Rio Dulce River in Guatemala, we had no turkey, but I made this family tradition for leftover turkey with shredded chicken.   It made the boat smell just like Thanksgiving morning when I was a kid watching the Macy’s Thanksgiving Day parade!     I remember days later, when everyone in the family was SICK of leftover turkey, my Mom “made up” this recipe.  She was an excellent cook and really good at improvising so I’m glad I learned from her.  I have no idea if she read this somewhere or if she just totally made it up, but our entire family loved it.

Chicken Surprise

Works GREAT with leftover turkey too, since that’s how it started!

Total Time:  2 hours

Prep Time:  30 minutes

Cook Time:  1 1/2 hours (assuming you need 30 minutes to boil the chicken, if you’re using leftovers, it’s only 1 hour)

3/4 loaf of bread

2 to 3 pounds of bone-in chicken OR 1 1/2 to 2 pounds boneless chicken OR a similar amount of leftover chicken or turkey

1 can (8 ozs) mushrooms, drained

1 can (8 ozs) water chestnuts, drained

1 can (10 ozs) condensed mushroom soup undiluted (or cream of whatever you have aboard)

1 tablespoon flour

1 cup diced celery

2 tablespoons chopped onion

2 eggs

dash of sage to taste

(If using leftover turkey or chicken, you’ll also need 6 cups of broth – made from bouillon or stock, your choice)

1.  Tear the bread into bite size pieces and allow it to sit out to dry overnight.

2.  Boil the chicken until it is falling off the bone – about 30 minutes.  Cool.  Reserve 6 cups of the broth; skim off the fat and discard.

3. Preheat the oven to 350 degrees F.

4.  Pick the chicken off the bone, or shred the leftover chicken or turkey.  Grease a large baking dish and put the chicken in it.

5.  Mix 2 cups of the broth, the mustrooms, waterchestnuts, soup and flour in a saucepan and bring to a boil, then reduce theheat and summer for 10 minutes.  Pour over the chicken or turkey in the baking dish.

6.  To make the dressing, saute the celery and onion.  COmbine the pieces of dreid bread, 4 cups of the reserved broth, the eggs (beaten), celery, onion and sage.  Pour the mixture over the chicken in the baking dish and bake for 1 hour.

YUM YUM YUM!!!   Sort of like upside down cake, except it’s upside down turkey surprise … if you’re using leftover turkey!

 

Comments

  1. Candy Ann Williams via Facebook says:

    Sounds great…the canyon picture makes me miss the rio!

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