Bring on the Leftovers!
Yes, I’m already fantasizing about them … I love Thanksgiving leftovers more than I love the big meal on the big day! And here’s my all-time favorite way to eat up those poultry leftovers: Turkey Tetrazzini. Yum!!
- 1 cup mayo (or combination of mayo, plain Greek yogurt, sour cream, etc. … I use 1/2 cup Greek yogurt and 1/2 cup veganaisse)
- 4 tablespoons flour
- Dash of pepper
- 1/2 teaspoon salt
- 3 cups milk
- 4 cups chopped/cooked turkey (or chicken)
- 8 ounces spaghetti (I use whole wheat), broken in half, cooked & drained
- 2 cups frozen peas
- 3/4 cup chopped, roasted red bell pepper (from a jar is fine)
- 1 cup grated Parmesan cheese, divided
- 1 cup fresh bread cubes or breadcrumbs
- 2 tablespoons butter, melted
Preheat oven to 350 degrees.
Combine mayo, flour, salt and pepper in large skillet or Dutch oven, over low heat. Gradually add milk. Cook, whisking constantly, until thickened. Add turkey, cooked spaghetti, peas, roasted red pepper and 1/2 cup Parmesan. Mix lightly.
Coat a 3-quart casserole dish with cooking spray. Spoon mixture into dish.
Combine 1/2 cup Parmesan, melted butter and bread cubes or breadcrumbs and toss lightly. Sprinkle over turkey mixture. Bake at 350 degrees for 25 minutes or until thoroughly heated. Let sit for 15 minutes before serving.
(It’s even better the next day!)