Shredded honey roasted turkey breast & thighes
Herb stuffing with carrots, celery & onion
The turkey was leftover from the holiday party. I shredded it, put it in a covered casserole dish with about 2 cups of chicken broth and let it reheat in the oven.
The stuffing was Pepperidge Farms Herb stuffing as a base. I added finely diced carrots, celery and onion which were sauteed in butter plus I used veggie broth instead of water. Once rehydrated I put it in a 13″x9″ baking dish, covered it with foil and baked it for 20 minutes at 350°F. Then I took the foil off, kicked the broiler on at 450°F and let the top get a bit crispy.
The succatosh recipe is from the Joy of Cooking and is a favorite. It’s basically red kidney beans, lima beans and corn kernels in cream sauce with thyme. It made a good gravy as well.