Parfait! Swiss Turkey Casserole

We recently had some friends over for birthday celebrations, and the timing was perfect to do a Thanksgiving test-run while also celebrating Canadian Thanksgiving.

Air Fryer Turkey Breasts and Italian Beef Stuffing were thoroughly enjoyed, but, as with most feast day dinners, there were leftovers to be dealt with.

Enter my Aunt Buzz’s Swiss Chicken Casserole, which, as it happens, works a treat using leftover turkey and stuffing in

place of chicken and bread cubes.

•4 cups diced cooked turkey
•1 cup diced celery
•1 cup diced onion
•2 cups bread cubes (or leftover stuffing)
•1 cup mayonnaise
•1/2 cup milk
•1 tbsp Sherry Peppers Sauce*
•1 tsp black pepper
•1 tsp Aleppo pepper
•1 tsp parsley
•8 oz. Swiss cheese – cut in thin strips

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Apply cooking spray to a 2-1/2 quart baking pan and heat your oven to 350º.

Whisk the mayonnaise together with the milk, Sherry Peppers Sauce, black pepper, and parsley until well combined.

Note: because I was using well seasoned turkey and stuffing, I opted not to add additional salt.

Stir in the bread (or stuffing) and cheese, then add the turkey and toss to mix well.

Transfer to your prepared baking dish and bake for 30 to 40 minutes.

Note: if you assemble the casserole ahead and stash in the fridge until ready to bake, increase your baking time to 50 minutes, or until the casserole is heated through, the cheese melted, and bit s of the bread or stuffing are nicely browned.

Remove from the oven and let rest for five minutes before serving.

A nice salad and some Cranberry Relish would be just the accompaniments here.

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