When I was little I always looked forward to two things after the Thanksgiving turkey had been picked and bits saved for weekend meals: the classic leftover turkey sandwich with lots of black pepper and my Mom’s turkey tetrazzini. This casserole combines several leftovers from the Thanksgiving meal with pasta to make them look like a new dish. I saw the recipe written down years ago but this one is so simple you don’t need measurements and a set ingredient list. Honestly, just use some leftovers!
The cream cheese ties all the flavors together and the Parmesan melted on top is crusty and perfectly browned. My daughter even likes when some of the spaghetti get browned and crispy.
2 cups chopped cooked turkey
2 cup chopped onions, celery, and/or mushrooms, combined (cut extra and refrigerate when making stuffing or dressing for your Thanksgiving meal)
1 cup leftover stuffing if it has a lot of veggies and mushrooms
1 package cooked spaghetti or rice noodle
1 brick cream cheese
chicken or turkey broth
leftover gravy thinned to stock consistency
leftover green veggies like beans or peas
Heat 1 TBSP butter or oil and sauté onions, celery and mushrooms over medium high heat if you are starting with raw veggies. If starting with stuffing, add now on medium-low heat. When veggies and mushrooms are cooked but still firm lower the heat to medium-low and add the brick of cream cheese and the broth or thinned gravy. Stir and heat until the cream cheese has melted.
Add the turkey and noodles and any other leftovers you have like green beans or peas and heat and cook until the consistency of soupy stew. Add the chopped parsley. Pour into a baking dish and sprinkle the top with Parmesan cheese. Bake in a 350 degree F oven for 30 minutes.
By Anna Wills