The sauce in this recipe is so simple, yet indescribable. Cheese added during the last few minutes of baking is melted to perfection, blending perfectly with the sauce. The meat beneath is never dry - and the poultry seasoning and garlic is such an unusual combination. Turkey leftovers never tasted so good...
We are dyed-in-the-wool DARK turkey people here. So at the end of all the turkey pickins’ we have a grundle of white meat left over. This year I decided to roast a turkey the Tuesday before Thanksgiving so we could enjoy turkey sandwiches for a few days. You don’t get that luxury when you don’t host it at your house - so this was turkey “insurance”... I deboned a 23 pound turkey, separating it into light and dark meat - as well as making two quarts (+) of yummy turkey gravy.
A few days after Thanksgiving I sliced one section of the turkey breast I had stored into 1/2” portions and layered them in a 9” x 13” pan. I thought of that yummy sauce I had recently used to make the Cheesy Chicken recipe I found at yourhomebasedmom.com. You’ll love this recipe to give a new lease on life to your turkey leftovers. White turkey meat tends to get progressively drier as it ages - no matter how well you store it. So I decided to get right on it and use it up at it’s prime.
It's easy to keep this sauce refrigerated to use a little at a time for smaller portions. For this great poultry recipe, along with photos, links, and directions - go to: