Thanksgiving in a Pan - 1st Place


Thanksgiving in a Pan

Karen Kelly

A new use

for leftovers

 

Karen Kelly’s Thanksgiving in a Pan is this year’s recipe contest winner. 

Kelly, who lives in Andover, works in Roseville and heard about the contest while reading the paper. She said she’d forgotten all about entering -- she might’ve entered last year, too.

She says she loves to cook and thinks she has some pretty good recipes. Sometimes she even comes up with her own, like Thanksgiving in a Pan. It all started with some leftover turkey after the day of thanks.

“I didn’t want to make turkey soup, so I decided to throw it together,” Kelly says. “It was like a repeat of Thanksgiving without the fuss.”

Kelly says she started cooking at a young age and “got all gourmet, where I would do French-themed meals when I was in junior high, or younger. 

She says her daughters love to cook as well. They have make-ahead meal days, where they make meals for the month. The family had just prepared this recipe a few weeks prior to submitting it.

“We have a whole festive cookie-baking day every year,” Kelly says. “I think I’ve got it pretty well implanted in their minds that cooking is a fun family thing.”

Kelly says she’s grateful to have grown up with the notion, “The more homemade, the better.” For her, food and cooking are family activities and a way to have social time, the same way some people might approach video games.

On her family’s chosen together time, says Kelly, “I think ours may be a little more enriching.”


 

INGREDIENTS:
16 oz. turkey or chicken breast cooked and cut into small bite-size pieces, season with season salt and pepper; you can also add rosemary, thyme, sage or onion powder

1 can green beans

1 can cooked carrots

1 can diced potatoes

1 can corn

3 cans cream of chicken soup

1 box stove top turkey, sage or chicken flavored stuffing mix

 

INSTRUCTIONS: Preheat oven to 350° F. Cook and dice the turkey or chicken, open and drain all the vegetables. Mix in large bowl meat, veggies and soup. Spread in 9 x 13 pan. Make stove top stuffing according to package, spread stuffing over meat/veggie mixture and bake 30 to 40 minutes. It can also be made it ahead and frozen. Once thawed, bake as above.

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