You’ve still got turkey leftovers? Not to mention all that leftover stuffing…
Just add a can of tomato soup and some cheese and DINNER IS SERVED.
Make a Turkey Divan with rich, red Tomato Soup to keep up the holiday spirits. In a saucepan, cook 1/4 cup chopped onion with 1/2 teaspoon crushed oregano in 2 tablespoons butter or margarine until tender. Add 1 can (10 3/4 oz.) Campbell’s Tomato Soup and 1/2 soup can water. In shallow baking dish (10 x 6 x 2″) spread 1 1/2 cups prepared stuffing; top with 4 servings sliced, cooked turkey. Sprinkle with 1/4 cup shredded mild process cheese. Bake at 450°F. for 15 minutes or until hot.
So we have turkey, we have stuffing, we have soup, and we have cheese. Let’s get crazy.
I had to use fresh oregano because, weirdly, that is what I had. No dried oregano in my spice cabinet, but lots of oregano growing in my garden.
Ever think of adding butter, onion, and oregano to tomato soup? Me neither.
But hey, it’s not retro recipe cooking without unexpected ingredient twists.
I feel sort of bad covering up decent stuffing and turkey with canned tomato soup. Even tomato soup with onion and oregano.
That’s right, drown the lovely turkey and stuffing in dressed-up soup…
But hey, that drowning was actually a good move! Think of it as gravy (which we always pour on turkey and stuffing) but more tomato flavored. The onion and oregano worked surprisingly well to punch up the soup, and even the cheese on top tasted right. This ain’t fancy food, but for dressing up leftovers? It works pretty well, and best of all, doesn’t taste like Thanksgiving. When you’re getting tired of all that turkey, something that changes the flavor is very welcome.
Thanks to the Flickr page of Shelf Life Taste Test for sharing this silliness with the Internet.