Recipe courtesy of Camille Sullivan

Polly's Thanksgiving Carry Over

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Leftover dressing from Thanksgiving. (or you could use packaged)

1/2 cup melted butter

1 cup water

4 to 5 cups cubed cooked turkey meat

1/2 cup celery, chopped

1/4 cup chopped onion

1/4 cup chive, chopped

3/4 teaspoon each salt and pepper

1/2 cup mayonnaise

2 medium eggs

1 1/2 cups whole milk

1 can cream of mushroom soup, undiluted

Parmesan cheese (the fresh stuff, not out of a can)


  1. Mix left over dressing with butter and water. Pat half of it into a greased 9 by 13-inch pan. Mix turkey, celery, onions, chives, mayonnaise, salt and pepper together and pour over the first layer. Sprinkle the rest of the dressing mixture over the top of the turkey mixture. Beat eggs and milk, pour all over the top. Cover with foil and refrigerate over night. One hour before serving, preheat oven to 350 degrees, take it out of the refrigerator, and pour mushroom soup all over it. Bake for 50 minutes. Sprinkle with freshly grated Parmesan cheese and bake for 10 minutes more.
  2. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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