The Culinary Center of Kansas City is closed today on Thanksgiving, so that staff and instructors can enjoy the day with family and friends. We’ll be right back at it on Friday with cooking classes in our kitchens and Dinners on Demand and kitchenwares for sale in our Kitchen Shop!
We will have tastings available in our Kitchen Shop all weekend. PLUS, with the purchase of $150 or more on Friday or Saturday in-store or online, you can enjoy a FREE meal at our Pop-Up Lunch on Saturday. Get your shopping done in one stop, and enjoy a free lunch to boot! Think gift certificates, gifts for your favorite foodie or Dinners on Demand to stock your freezer… Bring that receipt back with you on Saturday between 11 a.m. and 2 p.m. – it’s your free lunch ticket. (Click here for information about our Pop-Up Lunch). Merchants throughout Downtown Overland Park will have free hot drinks and great holiday sales and promotions on Saturday, so plan on making a day of it!
We also love Thanksgiving weekend because of the leftovers! Turkey dinner with all the traditional ‘fixins’ on the holiday is wonderful, but there is a bounty of follow-up dishes that are heavenly, as well. Here’s a casserole recipe we love that makes use of leftover turkey and dressing. Hope you love it too! Enjoy…
This simple dish will make perfect use of your Thanksgiving leftovers!
- Spray oil, for pan
- 1 cup sour cream
- 1 (10 ¾ oz.) cream of mushrooms soup
- 1 pound turkey, cooked, chopped
- 8 ounces turkey dressing (leftover or prepared bread dressing mix)
- ½ cup unsalted butter, melted
- 1 cup turkey or chicken broth
- ¼ cup chives, minced
Preheat oven to 350 degrees. Spray a 9- x 13-inch baking pan with oil.
In medium mixing bowl, combine sour cream and mushroom soup. Add the turkey and stir to combine.
In separate bowl mix dressing, butter, broth, and chives. Spread out half of the stuffing on the bottom of casserole. Top with the turkey mixture; then add the remaining dressing on top. Cover with aluminum foil and bake for 25 minutes. Uncover and bake 20 minutes, or until hot and bubbly. Makes 6 to 8 servings.