We look forward to eating turkey at Thanksgiving, but what about the leftovers?
Since we are all busy this week with celebrating Thanksgiving and enjoying family and friends, along with lots of scrumptious food, I thought I would share a recipe instead of a blog. Here is one of my favorites for leftover turkey. This recipe prepares a generous sized dish which can be frozen for enjoyment later, as well.
3 cups spaghetti, cooked and cut into pieces
3 cups left over turkey, cut up into bite sized portions
1 large onion, chopped
1 cup canned sliced mushrooms
2 cups shredded carrots
2 cups frozen peas
1 tsp. minced garlic
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
3 cans (10 3/4 oz.) cream of chicken soup
1/2 cup milk
1/4 cup shredded Parmesan cheese
1/2 cup Miracle Whip
1 1/2 cup shredded cheddar cheese
Saute onions and mushrooms in 4 T. butter until onions are tender. Add garlic, Worcestershire sauce and black pepper. Stir one minute. Add soup, milk, Parmesan, Miracle Whip, and cheddar cheese. Simmer stirring occasionally until cheese is melted. Add turkey, carrots, spaghetti, and peas. Cook until heated through. Pour into 9 x 13 pan. Pat with butter and bake at 350 degrees for about 40 minutes.
I hope you all have a blessed holiday. If you are fortunate to have leftovers, I hope you’ll enjoy this dish. It makes a lot so you may want to freeze half for a meal another day! A serving is about one cup. Enjoy!
What recipe do you enjoy with your Thanksgiving leftovers? Please share.
Photo by Alison Marras on Unsplash.