Salute to those on Thanksgiving Duty: Firefighters, Police, Nurses with a Firehouse Recipe via Cleo Coyle

Here in New York City, we are thankful every day for our first responders. The recent Paris attacks reminded us all, yet again, how lucky we are to have men and women dedicated to keeping us safe.

To the many firefighters, police, paramedics, nurses, and other first responders and healthcare workers who must work on Thanksgiving...

We salute you!

And though you may miss that turkey feast, have no fear. I've got you covered with a fantastic "Fast Truck" Leftover Turkey Casserole, compliments of a working fire captain.

By the way, if you're wondering what it's like
to work on Thanksgiving day at a New York
firehouse, below is a little 6 minute film 

that shows you.

Click the arrow in the window below to spend
Thanksgiving with Brooklyn's Squad 252...

If you don't see a video window embedded,
you can watch this film on YouTube at this link.

* * * *

Now let's get cookin'....

Fast Truck (Firehouse)

Leftover Turkey Casserole

Today's recipe is adapted from a working firefighter, Captain Jim Colston of the San Marcos Firefighters, San Marcos, California.

"When I first started as a firefighter," said Captain Colston, "I still lived at home, like a lot of us firefighters did when we started out, so I could only cook things from a box. This is a real quick meal that we created from leftovers one night when we didn’t have a lot to spend. It’s a fast meal to make, which is nice when you’re busy at the station."

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The recipe that follows is my adaption of the fire captain's recipe. Why did I have to adapt it? Because the captain's original portions were huge! The funny thing is, he claimed his original recipe would Serve 4. Oh, sure, 4 firefighters maybe. For us mortals, however, the amounts were more like serves 12!

I halved his recipe and got a serving of 6, added a bit more detail, including oven temperatures and time, a tweak on the ingredients for better flavor, and quickie directions on cooking chicken breasts for a fast dinner when you don't have turkey leftovers. 

May you eat with joy and to all those on Thanksgiving duty, we send our sincerest thanks to you. Stay safe out there!

~ Cleo

For a PDF copy of this recipe
that you can print, save, 

or share, click here.

Click here for free Recipe PDF

Serves 6

Ingredients:

4 cups cooked, chopped turkey or chicken (about 2 pounds)

1 12-ounce box of stuffing (*see my note on using leftover stuffing)

1 14-ounce can of chicken broth (or 2 cups fresh stock)

1-2 tablespoons butter or margarine

4 slices cooked ham, quartered (or 6 slices of Canadian bacon)

8 ounces pepper jack cheese (deli slices or block cheese, **see my note
   on using other cheeses)

*Note on stuffing: If using leftover or pre-made stuffing, you'll need 6 cups for this recipe and be sure to reduce the amount of broth or stock to 1/3 cup.

**Note on cheese: If you don't care for spicy flavor, substitute any mild cheese that melts easily: e.g., Monterey Jack, Colby-Jack, mozzarella, or a young Provolone or Asiago.

(Optional) Step 1 - You can use leftover turkey or chicken  for this recipe; rotisserie chicken; or roast or grill your chicken breasts fresh. To roast raw chicken breasts, sprinkle them with salt, pepper, and poultry seasoning; place them in a greased shallow pan; and cook them for about 45 minutes in an oven preheated to 325 degrees F. Do not overcook or your chicken will be dry. Chop up the cooked chicken and set aside.

Step 2 - Preheat your oven to 350 degrees F. Generously grease a shallow 8 x 12-inch glass dish or casserole pan with butter or margarine. In a large bowl, mix together the boxed stuffing ingredients and broth. If you roasted chicken specifically for this dish, I suggest adding the pan drippings to the stuffing bowl for more good flavor. If using leftover or pre-made stuffing, be sure to reduce the amount of broth or stock to 1/3 cup. 

Step 3 - Pour the stuffing into the pan. Using the back of a large spoon, press it into an even layer, and bake until the top is crispy and brown, about 20 minutes.

Step 4 - Spread the cooked turkey or chicken evenly on top of the crisped stuffing. Arrange the ham slices (or Canadian bacon) on top of the meat and return it to the hot oven for 10 minutes. Remove the pan once more and cover it evenly with the cheese slices (or shredded block cheese). Bake for 10 more minutes, until cheese is mostly melted. Finish under the broiler for 3-5 minutes, until the cheese is bubbly.

F o o d i e

Photos

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this recipe as a free 

PDF document, 

click here, and...

Eat with Thanksgiving joy!

~ Cleo Coyle

New York Times bestselling author of  

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