This Cheesy Rosemary Turkey Bake is really good. It’s such a great way to get rid of those turkey leftovers from Thanksgiving. It throws together quickly and makes a nice weekday meal.

It’s also a great recipe for potlucks and buffets. This is easily made ahead and refrigerated before baking.

I love the combination of flavors. I suspect it would be equally as good made with chicken. Thumbs up all around.

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Cheesy Rosemary Turkey Bake

Ingredients

6 cups cooked turkey chopped
1 cup mayonnaise not fat-free
1/4 cup slivered almonds
3 cups celery sliced 1/2 inch thick
2 cups shredded cheddar cheese
1/2 cup chopped onion
2 tablespoons lemon juice
1 teaspoon dried rosemary crushed (OR 1 Tbsp fresh, snipped)
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Stir together all except 1/2 cup of the cheese.
Spoon into 13x9 inch baking pan.
Cover and bake at 350 degrees F for 45 to 55 minutes.
Remove from oven and sprinkle with remaining cheese.
Bake 5 more minutes, uncovered, or until cheese is melted.

Enjoy!

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