This amazing dish is a fantastic way to use leftover turkey from Thanksgiving and make the most out of every remaining scrap of meat that you can salvage from the bone after roasting. I intentionally used only dark meat in this recipe, and the result is flavorful beyond wild expectations.

You’ll need:

6 Tbsp. butter
4 Tbsp. flour
1 tsp salt
¼ tsp. pepper
½ tsp. paprika
2 cups milk (non-fat OK)
¼ lb. sharp cheddar cheese, grated (about 2 cups)
2 cups onion, finely chopped
2 cups diced leftover turkey meat, cooked
½ cup grated cheddar, for topping

Bring a medium-sized double boiler to a boil. While double boiler is heating, sauté chopped onion in 2 Tbsp. butter until translucent; set aside. Melt remaining 4 Tbsp. butter in double boiler; stir in flour, salt, pepper and paprika. Stir thoroughly for one to two minutes.

Add milk gradually while continuing to stir, then cook until thickened. Add cheddar and stir until melted. Remove from heat; stir in turkey and onions.

Pour into a greased 1½ quart casserole dish; top with the ½ cup grated cheddar. Cover well and bake in a 350° oven for 30 to 35 minutes.

Feast!