Thanksgiving Leftovers Casserole

      If you're tired of reheated Thanksgiving leftovers in the microwave give this easy but oh so filling casserole from Kraft a try in your dutch oven.  More like a Shepherd's Pie, the layers of stuffing, turkey, vegetables and potatoes are topped off with melted Cheddar cheese.  If you're not a fan of mayo, mix the veggies and turkey with gravy before spooning over the stuffing.  In my 12 inch dutch oven the casserole baked for a total of 45 minutes with 12 coals around the base of the oven and 28 briquettes spaced evenly on the lid.  I added the cheese during the last five minutes of cooking time, dotting the potatoes with pats of butter would also be a good way to add even more comfort to this fluffy and creamy casserole.  Have a very Happy Thanksgiving!

Thanksgiving Leftovers Casserole
1 6 oz package Stove Top Stuffing Mix for Turkey OR 4 cups leftover homemade stuffing
4 cups chopped cooked turkey
2 cups frozen mixed vegetables, thawed
3/4 cup mayonnaise
1 24 oz package of prepared refrigerated mashed potatoes OR 3 cups leftover mashed potatoes
1 1/2 cups shredded Cheddar cheese, divided
1/8 tsp paprika

     Lightly oil or spray 12 inch dutch oven.
     Prepare stuffing as directed on package; spread onto bottom of prepared oven.
     In large bowl combine turkey, mixed vegetables and mayonnaise; spoon over stuffing.
     Mix potatoes and 1 cup cheese; spoon over turkey mixture then smooth surface with back of spoon.
     Sprinkle with paprika.
     Bake at 375 degrees for 40-45 minutes or until heated through.
     Top with remaining 1/2 cup cheese, continue cooking until cheese has melted.
     Makes 6-8 servings.

Layer stuffing, turkey and veggie mixture and
cheesy mashed potatoes in 12 inch dutch oven

Bake at 375 degrees for 40 minutes before adding
remaining 1/2 cup of cheese

Bake for 5 more minutes or until cheese has melted

The perfect meal to come home to after a hard day of
Black Friday shopping

Grands Green Bean Casserole

     I was looking for something different to make for Thanksgiving this year and thought I'd test this Green Bean Casserole from Pillsbury in my dutch oven before serving it to my family.  In my 12 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the base of the oven and 28 on the lid.  The biscuits baked for 10 minutes before I spooned on the bean mixture.  After 25 more minutes the casserole was hot, bubbly and ready for the final coating of onions.
     I pre-cooked the frozen green beans in my microwave but you could also use 4 15 oz cans of your favorite green beans, drained, right out of the can.  Use your more traditional green bean casserole recipe if you like but do try it sometime on the biscuits, it's a good combination and a fun way to dress up an everyday side dish.
                                                                                                                                         
Grands Green Bean Casserole
24 oz frozen cut green beans, cooked and drained
1 16 oz can Pillsbury Grands Flaky Layers refrigerated buttermilk biscuits
1 18 oz can Progresso Vegetable Classics creamy mushroom soup
1 1/2 cups French's fried onions, divided
Salt and pepper to taste

     Lightly oil or spray 12 inch dutch oven.
     Separate each biscuit into 3 layers.
     Press biscuit layers in bottom and up sides of dutch oven.
     Bake at 350 degrees for 8-10 minutes or until set.
     Meanwhile, in large bowl, mix green beans, mushroom soup, 2/3 cup fried onions, salt and pepper.
     Spoon over biscuits.
     Bake 25-30 minutes or until mixture is hot and bubbly.
     Sprinkle with remaining fried onions.
     Bake 5 minutes more or until onions are golden brown.
     Let stand 10 minutes before serving.
     Makes 8 servings.

Cover bottom and sides of dutch oven with biscuit segments

Bake biscuits at 350 degrees for 10 minutes or until
set before adding bean mixture

Bake for 25-30 minutes before adding final topping
of fried onions

Like an upside down veggie pot pie

Turkey Cranberry Enchiladas

     It's turkey time again and I couldn't be happier.  This enchilada recipe from Midwest Living is an easy and unusual way to use up some of your Thanksgiving leftovers.  In my 12 inch dutch oven the enchiladas baked for a total of 50 minutes with 12 coals in a ring around the base of the oven and 28 spaced evenly on the lid.  They can also be made with chicken, the tangy, sweet and spicy flavors in these creamy enchiladas are uniquely delicious.
 
Turkey Cranberry Enchiladas
2 1/2 cups shredded cooked turkey
1 16 oz can whole cranberry sauce, divided
1 15 oz can black beans, rinsed and drained
1 1/2 cups bottled salsa, divided
1 1/2 cups shredded Cheddar and Monteray Jack cheese blend, divided
1/2 cup dairy sour cream
3 scallions, finely chopped
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
8 7-8 inch flour tortillas
1 tsp bottled hot pepper sauce

     Lightly oil or spray 12 inch or larger dutch oven.
     For filling:  In a large bowl stir together turkey, half of the cranberry sauce, beans, 1/2 cup salsa, 3/4 cup of the cheese, sour cream, scallions, cilantro, cumin, salt and pepper.
     Spoon about 2/3 cup filling on each tortilla.
     Roll up tortillas around filling.
     Place tortillas, seam side down, side by side in prepared oven.
     For sauce:  In medium bowl stir together remaining cranberry sauce, salsa and hot pepper sauce.
     Spoon sauce over filled tortillas.
     Bake at 350 degrees for 45 minutes.
     Top with remaining cheese, continue cooking for 5 minutes or until cheese has melted.
     Sprinkle with additional cilantro and scallions.
     Makes 4-6 servings.

Place filled tortillas seam side down in prepared dutch
oven then cover with sauce

Bake at 350 degrees for 45 minutes

Sprinkle with cheese and continue cooking for
5 minutes or until cheese has melted

So long hot turkey sandwiches, hello enchiladas

Three Ingredient Pumpkin Cake

     When a friend told me about this cake I could hardly wait to try it in my dutch oven.  It's a perfect camping recipe, none of the ingredients require refrigeration and all you need is a bowl, a spoon and a can opener.  I found several variations of this dessert online, you can also make it with a spice or angel food cake mix and eliminate the spices.  You might prefer an apple cider glaze or dusting it with powdered sugar over the frosting, for convenience the canned icing cannot be beat.  In my 10 inch deep dutch oven the cake baked for 35 minutes with 10 coals in a ring around the base of the oven, 14 around the rim of the lid with 6 spaced evenly in the center.  For a cake that has absolutely no eggs, oil or butter in it, it is surprisingly good and probably a little healthier for you too.

Three Ingredient Pumpkin Cake
1 15.25 oz package yellow cake mix
1 15 oz can pumpkin (NOT pumpkin pie filling)
1 tsp pumpkin pie spice OR cinnamon
1 can prepared cream cheese frosting

     Lightly oil or spray 10 inch dutch oven, line with parchment paper.
     In large bowl, combine canned pumpkin, pumpkin pie spice and cake mix, batter will be thick.
     Spread batter evenly in prepared oven.
     Bake at 350 degrees for 30-35 minutes or until tester comes out clean.
     Cool completely before removing from oven, frost with canned icing.

Spread thick batter in parchment lined 10 inch dutch oven

Bake at 350 degrees for 30-35 minutes

Allow to cool before removing from oven and frosting
with cream cheese icing

Pretty darned good for a cake mix and a can of pumpkin