Oct 24, 2012, Updated Oct 03, 2023 So I cooked a completely spontaneous turkey dinner the Saturday after Thanksgiving (see also: How to Cook a Turkey). I mean, what’s Thanksgiving without the next-week turkey sandwiches? And the Turkey Pot Pie? And your mom’s Turkey Chow Mein casserole??! This casserole makes an appearance in the days following most, if not all, turkey dinners at my mom’s house. She whips it up with a couple of cans of Cream of Chicken soup tossed together with the rest of the ingredients. A scrumptious mix of creamy and crunchy, the luscious sauce coats crispy celery and chow mein noodles, shredded turkey and tender bean sprouts. It’s real comfort food. I adapted her recipe to be more from scratch – with a really simple sauce of milk and broth thickened with butter and flour. It doesn’t take much more time than opening a can, and you get to avoid a handful of questionable ingredients. In doing my research, I found recipes that incude water chestnuts – that would be a yummy addition, too. To “shred” turkey, put a chunk of it on a cutting board and use two forks to pull it apart in opposite directions. Chop up any shreds that are too big for a bite. If you love chow mein as much as I do, head over to the best chow mein noodles ever. More delicious turkey recipes here:
Juicy Turkey Burgers in the Air Fryer Ground Turkey Soup
