So, I put a picture of this on Facebook, and decided to post the recipe here on the blog. We have been enjoying the leftovers from Thanksgiving for long enough. It is time to relieve the poor refrigerator of some of the excess food in there to make way for different things. Between Turkey Pot Pie, Hot turkey sandwiches, and basically a full on repeat of Thanksgiving dinner, we have to consider maybe we need a little more variety, lol. Yea, we might be getting tired of Turkey… But, as I was considering making yet another huge Turkey pot pie I had an epiphany, and did this instead. You could just as easily use chicken, (especially if you have some canned chickens) or just cut up a whole chicken, boil it till its done (35 minutes?) and use the broth from that (it won’t be nearly as condensed as this turkey broth so you will have to experiment a bit, and this turkey was brined, so you’ll have to add salt as well)
What I did was, not measure hardly anything, and I didn’t write anything down. Of course, the way I cook in general is not very close to recipes, but this was a little beyond that since it was basically an experiment. But I will try to explain it as I go, and if I make it again, i’ll try to measure things and edit this post.
- 1 pound of spaghetti pasta (it really was a whole 1 pound package)
- Some coarsely chopped, leftover (cooked) Turkey (About 4 cups)
- Some leftover cornbread dressing (About 2 cups)
- Some Chipotles in Adobo (leftover from the Sweet Potato side) About 2 good sized peppers, and a teaspoon of the Adobo sauce
- About 1 cup chopped Sweet Peppers
- About 2 Cups chopped Onion
- 3-4 Cloves Garlic peeled and whacked
- 3 heaping tablespoons flour
- Roughly 1-1/2 cups half and half
- 2-3 cups Milk
- 2 Tablespoons Butter
- Some Mushrooms (I didn’t have leftovers, so I used a 1/2 pint of my canned baby ports)
- 1 cup condensed Turkey stock from the Thanksgiving Carcass
- 2-1/2 cups grated Sharp Cheddar
- 1/4 cup Parmesan Cheese (Not grated here, sorry, it was in one of those shaker things)
- Panko Crumbs (or not, I just had these from the Green Bean Casserole, so it looked like the thing to do)
Get the water started for the pasta, add in 1/2 cup of the condensed stock.
Get the butter, onions, peppers, and garlic into a skillet (Ok, I used a Wok) and get it all sizzling. Chop the Chipotles and add them in with the sauce.
Add in the mushrooms. Mix the flour with a little of the milk to get it smooth, then add it to the veg. Pour in the half and half, and the other 1/2 cup of Turkey Stock. Bring to a simmer, and add in 2 cups of the milk. Add in the Turkey. Get the pasta going. (Pleading repeatedly with the water to boil faster) Cook the pasta al dente (not quite done, so actually not quite to the al dente stage). Make sure the sauce mixture is on the wet side, add more milk if needed. Grab the noodles right out of the water and into the sauce, using tongs. A little more water is ok, because the sauce is likely not wet enough… Add in 1-1/2 cups of the Cheddar, and mix gently. Pour the hot mess into a 9 x 13 casserole dish. Sprinkle on some Panko Crumbs, the Parmesan, and the remaining Cheddar. Dust slightly with Garlic Powder if you can’t smell the garlic in there. Cover (I didn’t, but should have) and bake for 20 minutes, remove the cover for 10 more minutes. Chow Down hungry man-beast… Then go clean up that mess…
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