Here is the recipe for the unpictured Turkey Dish I spoke about a few days ago...just for you SMILNSIGH! I got this recipe from my mother, who in turn got it from a very dear family friend and my 'adoptive grandma'-our old next door neighbor. The regular print is the original recipe, the bold print is what I used. Options are a good thing!
1 pkg. RoundHill Turkey Tenders (pkg. usually has 3-4 pieces) I used leftover cooked turkey from Thanksgiving-enough to fill the bottom of a 2 QT. casserole dish.
1 Stick of Butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. white cooking wine ( I used about 3/4c. because that is all I had left...)
2 small cans of mushrooms-or one if you are not fond of mushrooms. I used fresh mushrooms-again, all the rest I had-which was not enough. :-)
I also added about a cup of frozen corn-again, all that I had. (Picking up on any tendencies here?!? I am a throw-it-in-to-use-it-up kind of gal.)
Melt butter in pan...saute fresh mushrooms and add pieces of turkey-sprinkle with salt and pepper to taste. (If using uncooked turkey, simmer until brown. If using frozen leftovers, just heat up a bit)
Place turkey and mushrooms in a 2 qt. casserole dish. (If using canned mushrooms, you can add them now.)
To PAN, add the soups and boil. Then add the white wine and return to a boil. (I added the frozen corn at this point, to dethaw in the boiling sauce)
Pour mixture over turkey and mushrooms in casserole dish. Cover and bake for 1 1/2 hours in a 350 oven. (That is for tukey that was not cooked. For turkey that is already cooked, bake it uncovered until it is heated through, bubbly and a turning golden on top-maybe 40 minutes?)
Recipe can be made the day before serving. Don't bake the casserole, just refrigerate. Next day, bake casserole.