Okay, here's how this recipe happened. Yesterday, amidst gloomy, pre-rain weather and 60 degree temperatures in Los Angeles, my boyfriend and I typed across from each other while frequently surfing Cyber Monday deals on the web (I can see his screen but he can't see mine!). It was the kind of weather that usually screams Ramen soup, because it's a long wait for delivery and you couldn't pay me to get out of my comfy clothes and walk in the the drizzly outdoors just to pick up some comfort food. So my boyfriend asked, "why do you have three cans of cream of mushroom soup in the pantry?"
"Well, I bought it in bulk because they were on sale," I replied. You see, I only used one can of the cream of mushroom soup for my green bean casserole and now I had some up for use. Light bulb! Leftovers…and then it happened: Crescent Rolls with Turkey and Mushroom Gravy! Not only did I turn a batch of Thanksgiving leftovers into a new style meal, but I didn't have to go to the store and I didn't have to spend any extra money. It's all part of the Cyber Monday plan, you see, now I had $8 to spend on the Amazon Lightning Deal for The Hunger Games: Catching Fire Blue-Ray disc, woo hoo!
Seriously though, back to my ridiculously easy new leftover turkey meal that could work for either breakfast, lunch or dinner and you won't have to break out the measuring cups, either (I used the empty soup can). We deserve a break from complicated recipes for a day…I mean Thanksgiving wiped me out. Yes, you could use your leftover gravy for this recipe, but I made homemade gravy so it's beyond naughty and my body can only take so much naughtiness in a 3 day span, so the mushroom soup option gives it more of a "biscuits and gravy" type consistently and it's less fattening. Boom. I hope you enjoy my dish and let me know how it turns out!
First, open a can of Campbell's Cream of Mushroom Soup and pour it into a small sauce pan. Turn the heat on very low and let it start to simmer. Next, fill up the empty soup can with leftover shredded turkey meat and pour it into the pan. Add 2 tablespoons of light sour cream and then pour in some fat-free or low-fat milk into the can until in reaches 1/3 full. Pour into pan. Add fresh ground pepper to taste. Stir the ingredients in the pan until will mixed and it reaches desired temperature.
Meanwhile, heat up a big scoop of leftover mashed potatoes (about 1/2 - 3/4 cup) in the microwave for about 1 minute. When the potatoes are hot enough, add a generous spoonful of your cream of mushroom "gravy" over the mashed potatoes and serve with leftover Pillsbury Crescent Rolls. Sprinkle with some more fresh ground pepper and serve. This recipe makes at least four servings, so have four crescent rolls and at least 3-4 cups of leftover mashed potatoes available. Enjoy!
