With Thanksgiving leftovers

After Thanksgiving, I immediately realized the intimidating amount of turkey we have left over from the meal. We bought a 14-lb. bird, thinking that we would feed most of it to the family, but that didn't happen.

Result? Well, we now have a bucketful of turkey meat in our fridge. Yesterday I attempted to make some dent in the meat bucket by making this casserole. It took away about 1/4 of the amount left, so I guess I will just have to make it 3 more times. :P

Turkey Casserole (with Thanksgiving leftovers)
45-65 Minutes, SERVES 4 so far (we still have 13x9 casserole dish full and some more to eat)

Notes:
* Buy ingredients for the stuffing generously beforehand.
* Usually need a 13x9 baking dish and a smaller (1.5qt) baking dish to fit everything.
* If some parts of the turkey are not cooked through, bake at 50 minutes, covering the dishes at the 30-minute mark.

• About 1.5 medium pot-full leftover/freshly prepared stuffing
• 4 cups leftover chopped turkey
• 1 14 oz. bag broccoli florets
• 1 10-3/4 oz. can Cream of Chicken soup
• ¾ cup milk
• ¾ cup shredded cheddar cheese
• 1 cup of water (optional)

1.Prepare more stuffing if needed.
2.Mix turkey and broccoli in 13x9 inch baking dish. Combine soup, milk, and cheese in a medium bowl; pour over turkey mixture. Top with stuffing. If the stuffing is not moist, pour 1 cup of water sparingly over the top.
3.Bake at 350°F for 30 minutes, or until heated through.

That's about it... Sorry about the lack of picture today. You instead can admire our new table setting (yay Black Friday!) and my beautiful family: