Wednesday, November 28, 2012

Turkey Tetrazzini but actually it should be called Thanksgiving Leftovers Casserole

We call it Turkey Tetrazzini but actually it should be called Thanksgiving Leftovers Casserole.
This year it consisted of:
A few cups of chopped leftover turkey
A cup of leftover gravy
½ cup of leftover diced onion
A cup of frozen peas (we didn’t have any leftover veggies)
1 can of cream of mushroom/chicken soup
1 cup of shredded medium cheddar cheese
¾ cup of parmesan cheese
A few tbsp of bacon bits (usually I like to fry fresh bacon and crumble it in but we didn’t have any)
A sprinkle of dried thyme leaves
A sprinkle of garlic powder
A sprinkle of oregano
A sprinkle of fresh ground pepper
1 box of bowtie pasta (cooked and drained, reserve a cup or two of pasta cooking water)
Breadcrumbs or crushed up or leftover club crackers from Thanksgiving’s crab dip. Crushed potato chips work well too.
Preheat oven to 350˚F
Mix first 12 ingredients in a large bowl.
Add pasta and fold till incorporated, using reserved pasta cooking water till you have a creamy casserole. The turkey really dries this out so make it pretty creamy.
Spread this mixture into a 13x9 baking dish that’s been sprayed with cooking spray.
Top with a thin layer of breadcrumbs/crackers/chips and add a sprinkle of Paprika for color.
Everything is cooked so you’re just heating it through at 350˚F for 25 minutes
Serve nice and not with left over wine. You got use it up anyway right?!?!
This is really a very flexible recipe. If you have leftovers that you think would be a good addition then go ahead and throw them in there. Enjoy!!

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