6 slices bread, cut in half
2 cups cut-up cooked turkey
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped
2 Tbsp. chopped pimiento
1/2 tsp. salt
1/2 tsp. dried sage leaves, crushed
1/2 cup mayonnaise or salad dressing
1 cup milk
1 can (10 3/4 oz.) condensed cream of chicken soup
Heat oven to 325 degrees. Layer half of the bread in ungreased baking dish, 8x8x2 inches. Mix turkey, onion, green pepper, pimiento, salt and sage; spread over bread. Top with remaining bread. Beat eggs and mayonnaise; stir in milk and soup. Pour on bread. Sprinkle with paprika. Bake uncovered until casserole is set and top is golden, 1 to 1 1/4 hours. Serve immediately. Serves 6.
1/4 cup Thousand Island salad dressing
8 slices pumpernickel or rye bread
4 slices Swiss cheese
cooked turkey slices
1 cup coleslaw or prepared sauerkraut
Spread salad dressing over 1 side of each bread slice. Arrange cheese, turkey and coleslaw (or sauerkraut) on half of the slices; top with remaining slices. Spread butter over outsides of sandwiches. Brown sandwiches on both sides in skillet over low heat until cheese is melted. 4 sandwiches.
As you can tell, the last recipe is really just a fancy twist on grilled cheese! Both of these recipes call for turkey but I'm sure you could substitute chicken or any other deli type meat. Other ideas include hot broiled sandwiches on bagels or english muffins, mini pizzas or open-faced reubens.
For those of you that are absolutely sick of bread of any kind then here's an easy recipe for homemade croutons!
1 1/2 tsp. garlic, minced
1/4 tsp. salt and pepper (to taste)
1/4 cup olive or vegetable oil
3 cups bread cubes*
2 tsp. Parmesan cheese
1/2 tsp. onion powder (or less to taste)
1/2 tsp. Italian seasoning (optional)
Preheat oven to 350 degrees. In a small bowl, mix garlic, salt and pepper, and olive oil. Put bread cubes into a bowl and sprinkle with Parmesan cheese, onion powder and Italian seasoning, if desired. Pour oil mixture over bread crumbs and toss. Spread out on a baking sheet. Bake, turning once, until golden brown, about 15-20 minutes. Store in an airtight container. These taste best if they are allowed to sit for one day before using. Makes 3 cups.
*Any thick pieces of leftover bread will work.
If you still have leftover bread and can't stand to throw it out...there's always the birds! On the positive side, it looks like we're going to enjoy lots of sunshine this week!