Happy Thanksgiving,

We're all looking forward to Thanksgiving (unless you have to hostess).  However, if the one thing you are not looking forward to is all the left over turkey and turkey sandwiches afterward, try this recipe.  My family would look forward to this after Thanksgiving as much as the Thanksgiving turkey itself.  I think you'll enjoy it!

Turkey Casserole

6 Tab. butter (this dairyman's wife means butter when she says butter.  I may have told you this before)

6 Tab. flour

3 cups milk

1 tsp. Kitchen Bouquet Browning and Seasoning Sauce

1/2 tsp. pepper

2 tsp. Lawry's seasoned salt

1/4 tsp. worcestershire sauce

1 pkg. (10 oz) frozen peas/carrots

2 1/2 cups chopped, left over, cooked turkey

1/2 cup water chestnuts, drained and sliced

1 pkg. (8 ounces) refrigerated crescent rolls

Melt butter in saucepan and add flour, stirring until smooth.  Gradually add milk and cook, stirring constantly until thickened.  Blend in seasonings.  Remove from heat and add peas, carrots, turkey, and chestnuts.  Unroll crescent rolls and line sides of a 1 1/2 quart greased casserole dish with the triangles, leaving the tips free.  Pour turkey mixture into the casserole.  Fold tips of rolls over the turkey mixture.  Bake a 350 degrees 45 minutes, or until rolls are brown and sauce is bubbly.

If you try this and do not like it, I want you to make a comment back to me because I can't imagine anyone not liking this.  I also have some good leftover ham recipes I was saving until Christmas time.  Looking back at the recipes I've shared with you, I realize I have gone a "LITTLE" heavy on the desserts.  My whole reason for doing the recipes were to give you "seasonal" recipes when the price and taste are the best.  I'll try to share some meat and salads with you from now on.  I do double check my ingredients because I REALLY do not like getting a recipe with an ingredient or amount wrong.  Jeanette