It’s too early for a post-TDay MMP you say? I beg to differ!
I thought it would be fun to post our after-Turkey Day recipes! How do you use up your leftovers? I saw Paula Deen make fried stuffing on a stick. Heh. She also made deep-fried slices of breaded, canned jellied cranberry sauce! Hey, Swampy – aren’t you from her same town? Do you make crazy fried everything, too?
I love a turkey sammich with turkey, Miracle Whip, lettuce and tomato on white bread, myself. But there’s so much more to use up!
Turkey Spaghetti
2 cups cooked turkey, diced (you can use chicken for this recipe, too, of course!)
1 tbs veg oil
1 onion, diced
½ green bell pepper, diced
3 ribs celery, diced
8 oz mushrooms, sliced
1 15 oz can diced tomatoes
2 cans cream of mushroom or chicken soup (or one of each!)
1 cup chicken stock, or leftover turkey broth from boiling a turkey carcass
½ lb Velveeta, cubed (you can use shredded cheddar, but Velveeta is melty and smooth!)
8 oz spaghetti, snapped in half, and cooked in broth if you have it
¼ lb shredded cheddar
If you are boiling a carcass to get the meat off, save the broth to cook the spaghetti in. Reserve about ½ cup or so, to thin out the casserole.
Saute the onion, bell pepper, celery and mushrooms in the oil over medium heat. Add salt and pepper to taste. When softened, add tomatoes and soup. Add a bit of stock to thin it. Add Velveeta, and stir until getting melty. Thin it again if necessary. Mix it all together with the spaghetti, and dump into a 13 x 9 that has been sprayed with Pam. Top with shredded cheddar. Bake for 30 minutes at 350° until bubbly and cheese is melted.
Or just use The Pioneer Woman’s Recipe. But mine is better!