One of my favorite things about Thanksgiving are the leftovers. Of course, we love the leftover turkey and cranberry sandwiches but I also love repurposing the leftovers so that it makes a completely new dish.
Tonight, Frank's brother and sister in law are joining us for dinner. We are having Turkey Tetrazzini and Caesar Salad. It is a delicious dish that can be made with either leftover chicken or turkey. It can be put together this morning and baked before dinner tonight which gives Frank and I time to enjoy our day together while Nancy is here with Mom.
Saute mushrooms and garlic in a large sauté pan until juices are released and garlic is fragrant.
As always I season each layer with salt and pepper as I go.
Remove mushrooms and garlic from pan and set aside.
Add the wine and stir picking up all the little pieces of mushroom and garlic stuck to the pan.
The wine will reduce and thicken, looking like this after a minute or two.
Add butter to pan and allow to melt over medium heat.
Once the butter has melted add flour and whisk until smooth and slightly brown.
I now season this layer with salt and pepper.
I also added a little nutmeg, just a dash.
It is not called for in the recipe but when I got out the salt and pepper the nutmeg seed was staring me in the face.
Gradually whisk in the broth until it is smooth and starting to thicken.
Whisk in the cream and return the onions to the pan.
It will look like cream of mushroom soup.
Add the turkey and noodles.
At this point, if you are using an oven proof pan, you can sprinkle on the cheese and put it right in the oven until brown, about 20 min.
If you are not baking it until later and/or you are having company and want to place the casserole on the table you will transfer it from the pan to a casserole sprayed with olive oil.
If the casserole is refrigerated it will take about 30 minutes to heat through and brown.
2 c. cooked Turkey Breast cut into bite size pieces
8 oz. sliced mushrooms
2 cloves garlic, Minced
1/4 c.+1 T. butter
1/4 c. flour
2 c. chicken broth
1 c. half and half
1/4 c. white wine
1 lb. Fettuccine Noodles, cooked according to package directions.
1/3 c. Parmesan Cheese
Saute mushrooms and garlic in 1 T. butter over medium heat until mushrooms have released their liquid and garlic is fragrant. Remove from pan, retaining any juices in the pan and set aside.
Melt 1/4 c. butter in same pan. Add 1/4 c. flour and whisk until smooth and slightly brown. Add the wine and stir releasing any bits stuck to the pan. Add the chicken broth, whisking until smooth. Blend in the half and half and whisk until slightly thickened. Add the Turkey and the reserved mushroom and garlic to sauce.
Combine Pasta and Turkey mixture in a 2 qt. casserole. Sprinkle with Parmesan Cheese and bake at 350* for 30 Minutes. Print Recipe
So we had leftover pie for breakfast. A plate of leftover everything for lunch. And dinner was made with leftover turkey. So today I am very Thankful for leftovers!!