So basically, I hate turkey. Here is a way to use up some of your leftover turkey next week. I hope to buy the smallest turkey possible so that there are no leftovers, but that’s just me!
Turkey & Cheddar Cheese Bake
1¾ cups butter or margarine, divided
1 large onion, chopped
2 x 6 oz packages of seasoned stuffing or seasoned corn bread stuffing
1¼ cups chicken broth
10 oz package frozen mixed vegetables, thawed
8 thick slices cooked turkey breast
¼ cup all-purpose flour
2 cups milk
2 cups grated sharp Cheddar cheese, divided
Preheat the oven to 350°F. Lightly grease a 3-quart casserole dish and set aside.
Place 2 tablespoons of the butter or margarine in a small skillet, and melt over low-medium heat. Add the onion and sauté until soft. Transfer the onion to a large bowl and set aside.
Place the remainder of the butter or margarine in the skillet, and heat until melted. Set aside.
Add the stuffing mix, chicken broth, vegetables, and 1 cup of the melted butter or margarine to the reserved onion, and stir to combine. Spoon the stuffing mixture into the prepared casserole dish, and arrange the turkey slices over the stuffing.
Place the remaining melted butter in a medium-sized sauce pan, and heat over low-medium heat for 30 minutes, or until the sauce bubbles and thickens. Stir 1½ cups of the cheese, continuing to stir until the cheese melts and the sauce is smooth. Add salt and pepper to taste.
Spoon the sauce over the turkey, and sprinkle with the remaining 1/2 cup of cheese. Bake uncovered for 30 minutes or until brown and bubbly.