The holidays are a crazy time. Sometimes it seems like the time in between the holidays, when I’m prepping, shopping, decorating, is even more taxing than the actual celebration! Thankfully, Kraft has some mealtime solutions so I can use Thanksgiving leftovers to make quick, easy meals.
The past two weeks have been absolutely insane in my house, but I hate to go out and spend money on eating out during the week. Plus, we usually just get junk food when we do that. So I headed out to Walmart to find ingredients for my easy weeknight meal.
The meal I came up with, a baked casserole made with leftover turkey and a spinach salad, cost only $8.64 total, or $2.16 per person! That is SO much better than eating out. And while the turkey dish is a little heavier than our typical fare, it is truly satisfying comfort food that is much better than fast food! And I LOVE the new Stove Top Cornbread flavor – it turns out so crunchy after being baked in the oven.
Turkey And Green Bean Stove Top Bake
- 3/4 lb of leftover turkey, any cut (I used 5 chicken thighs since at the time of this writing it isn’t Thanksgiving yet and I don’t have any leftover turkey!)
- 2 cups green beans (Fresh or Frozen, whatever you have left over!)
- 1 onion, sliced
- 1/2 cup Kraft Mayo
- 1 cup Kraft Shredded Three Cheddar Blend
- 1/2 stick butter, melted
- 1/2 package Stove Top Cornbread Stuffing (perfect if you have a half package leftover!)
1. In a large glass bowl, microwave the butter for 1 minute or until melted. Stir the Stove Top Cornbread stuffing into the butter and mix until all the stuffing is coated. Set aside.
2. In a medium bowl, mix the Kraft Mayo and Kraft Shredded Cheese together.
3. Layer the ingredients in a glass baking dish. First, layer the turkey. If the cuts of meat you use are very thick, either cut them in half or pound them out with a meat tenderizer.
4. Next, add the onions and green beans. Spread the cheese/mayo mixture over the top of each piece of chicken
5. Sprinkle the stuffing mixture over the whole thing.
6. At this point, if you are doubling the recipe or making it for later, wrap the top with foil and put in the freezer. Otherwise, it’s ready to go in the oven!
7. Bake at 375° for 30 minutes. Eat while bubbling hot and crispy!
Total Hands-On Time: 10 minutes, 44 seconds
Spinach Cranberry Salad with Roasted Almonds
This fresh salad makes its way into fall with the addition of cranberries. I love how the cranberries add a sweet-tart flavor. It’s also perfect for using up that tiny bit of Sparkling Grape Juice that always gets left in the bottle.
For the dressing, whisk together:
- 1/2 cup Kraft Mayo
- 1/2 cup Welch’s Sparkling Grape Juice, Cranberry Flavor
- 1/4 cup apple cider vinegar
For the salad:
- 3-4 cups fresh baby spinach leaves (I love the prewashed bags – makes it so easy)
- 1/2 cup dried cranberries
- 1/4 cup roasted, salted slivered almonds
Put it all together: In a medium serving bowl, toss together the spinach, cranberries, and almonds. Drizzle the dressing on top and gently mix. Refrigerate at least 1 hour before serving.
Total Hands-on Time: 5 Minutes
I actually had a lot of fun shopping for and preparing this meal. You can see my entire path to purchase at Walmart here.
If you would like to see even more ways to make easy holiday recipes from Thanksgiving leftovers, you can check out Kraft’s digital magazine below: