Grilled Turkey and what to do with the leftovers

We have a Holland Grill. Yes it is a gas grill and we love it. I have always had trouble with charcoal so for me to use the grill, gas it is. Plus this one is so easy, you can regulate the temperature and it cooks without a lot of watching. As the Holland grill company says, "if you're lookin' you ain't cookin'."

I have a few turkeys in the freezer so we decided to cook one up to make room in there. Cooking it on the grill all I had to do was clean the turkey, rub with olive oil and poultry seasoning. I put it on the grill and two hours later it was brown, juicy and delicious.



To go with the turkey, we had dirty rice, green beans and cranberry chutney I had made and frozen in the fall.

A recipe for the leftovers:

The next night we didn't want another plate of leftover turkey because leftovers were packed in lunch boxes. To change up the leftovers, I made a turkey casserole. I got this recipe from my aunt who makes it with chicken. It's very good with turkey too.

Ritz Cracker Chicken Casserole

1 chicken cooked and torn into pieces (or 3-5 boneless, skinless chicken breasts)
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. sour cream
2 sleeves Ritz crackers
1½ sticks margarine, melted
3 T poppy seeds (or just sprinkle until desired covering)

Mix together soups and sour cream.

Crush crackers and combine with melted margarine.

Layer ingredients in the following order in a 9x13 baking pan:
1. chicken
2. soup and sour cream mixture
3. crackers
4. poppy seeds

Bake at 350o for 20-25 minutes.