Turkey Tomato Casserole

a flavorful use for leftover turkey

1/2 c onion, cubed
1/2 c celery, sliced
1/2 c carrots, sliced
1 T butter
Heat above ingredients in microwave oven in 6" x 9" casserole until vegetables are tender.
Add 1 T flour and stir to coat vegetables with the flour.
Add:
1 c cooked turkey, cubed
1 16-oz can diced tomatoes
1/2 t ground sage
1 T parsley
(or 1 T Italian seasoning in place of the sage and parsley)
Stir. Then top with:
1 c shredded mozzarella cheese.
Bake in 350F oven for 30 minutes or until cheese is slightly browned.

Turkey Pot Pie

Here's a good recipe (my recipe) for using leftover turkey or other meat.

My Favorite Pot Pie

1 c diced leftover turkey or other meat
1 can condensed cream of mushroom (or celery or chicken) soup
½ c chopped onion
1 c mixed vegetables
1 T butter
salt and pepper to taste
½ t ground sage, optional
1 egg, well beaten (plus 1 egg yolk, if using rice pie shell, recipe below)
1 T flour
1 T parsley
2 T Parmesan cheese
1 to 1 ½ c cream or milk
1 baked pie shell (8 or 9")

Cook vegetables and onion in butter until tender, using as little water as possible. Combine with cooked meat, soup, and seasonings. Spoon into baked pie shell.

Combine egg, flour, parsley, and cheese. Add cream (or milk). Pour on top. Bake at 350°F for 25 to 30 min or until top is slightly browned.

For pie shell, combine 1 c cooked rice, 1/2 t salt, 1/4 c Parmesan cheese, and 1 beaten egg white. Press into buttered 8" or 9" pie plate and bake 350°F for 15 to 20 minutes.