Thanksgiving Leftovers, A Ciao Italia Blog Exclusive: Turkey Tetrazzini

Whew! Now that Thanksgiving is but a memory, we can head to the malls because the shopping wizards will have us up at the crack of dawn (well, 4 a.m.) on Black Friday so we can cram through their doors like a pack of raging bulls to get those holiday deals.

All that shopping will leave us just too exhausted to think about what to have for dinner.

Once again, Tom turkey will save the day because their are so many things you can do with the leftovers besides slapping a few slices of turkey between two slices of bread. 

Here are some suggestions: why not make turkey macaroni and cheese for a great casserole. I call it turkey tetrazzini.

Or save the turkey bones and throw them into a pot, cover with water, add a carrot, an onion, and a couple stalks of celery and simmer away for a wonderful tasting turkey soup. And you can dice up any leftover cooked green beans and potatoes and throw them into the soup just before the soup is done.

How about a turkey stir fry? That is a great way to use up the leftover meat and vegetables like brussels sprouts, and mushrooms.

Turkey meatballs are another option; just mince up the cooked turkey and combine with an egg, salt, pepper, garlic, parsley and a little cheese and mix and form into meatballs. Fry or bake them just until hot.

Delicious!  And for dessert…oh those leftover pies taste even better on Black Friday.

Black Friday Turkey Tetrazzini

Serves 6

5 tablespoons butter 

2 tablespoons olive oil 

1 pound sliced button or oyster mushrooms 

2 tablespoons flour 

2 cups hot chicken broth 

3 tablespoons fresh lemon juice 

1 cup non fat half/half or heavy cream 

Salt to taste 

Grinding black pepper 

1/4 teaspoon ground nutmeg 

1/2 pound cooked spaghetti 

3 cups diced cooked turkey

2/3 cup grated Parmigiano Reggiano cheese

DIRECTIONS

Preheat the oven to 325F.

Melt 2 tablespoons of the butter and the olive oil in a large stove top casserole dish or saute pan. Cook the mushrooms over medium heat until they soften. Transfer them to a bowl. Season with salt and pepper to taste. 

Melt the remaining butter in the same pan and whisk in the flour to make a smooth paste. Slowly pour in the chicken broth and cook whisking constantly until the mixture just begins to thicken. Whisk in the half/half or cream and continue whisking until the sauce thickens; stir in the lemon juice. Season with salt, pepper and nutmeg. 

Mix the spaghetti, turkey, and mushrooms into the sauce. 

Sprinkle the cheese over the top and bake uncovered for 30-35 minutes or until heated through and the cheese is nicely browned.