Cheesy Rosemary Turkey Bake

READY IN: 1hr 20mins
Recipe by Donna M.

A great recipe for potlucks and buffets. This is easily made ahead and refrigerated before baking. I love the combination of flavors. I suspect it would be equally as good made with chicken.

Top Review by Cathy17

This was really good. I used leftover turkey from Christmas dinner cut into bitesized pieces. I used 3 celery stalks, fresh squeezed lemon juice, fresh rosemary as I had some on hand from making stuffing for xmas, a small can of mushroom stems and pieces with juice and about 1/2 c of Rescued Turkey stock to the mix (#24576){if you haven't made this I HIGHLY recco it!!!) for a bit more flavor. I also added some broad egg noodles that I cooked before hand, rinsing w/ cold water and a few dashes of white cooking wine to give it a bit more punch. I used the exact amount of almonds, but would probably add more next time, just our personal preference. I gave this 4 stars because I thought it would be a bit more creamy and next time I make it, like Sharon123, I will probably add a can of celery, cr. chicken or cr. mushroom soup to give it more creaminess. I served it with a simple tossed salad with Killer Blue Cheese Dressing ( #49721) and we shared a bottle of wine. Thanks for a great recipe to get rid of those turkey leftovers!

Ingredients Nutrition

Directions

  1. Stir together all except 1/2 cup of the cheese.
  2. Spoon into 13x9 inch baking pan.
  3. Cover and bake at 350 degrees F for 45 to 55 minutes.
  4. Remove from oven and sprinkle with remaining cheese.
  5. Bake 5 more minutes, uncovered, or until cheese is melted.

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