Cooking with Susie Q

9 years ago

Many of us are ready for Thanksgiving. You have your turkey thawing, your stuffing ingredients are ready. Your pies are cooling and your family is about to arrive! What a wonderful time of year! Now, I know many are planning a marathon shopping trip on Friday and you won’t feel like fixing supper when you get home.  How about you use some of the leftover turkey for a great “make ahead” dish? When you get home, you can preheat the oven, hide the gifts and put your feet up. Have a great time and be safe!

I have received this first recipe from several of you with some variations.  From what I see, it can be adjusted to suit your tastes and leftovers.

Turkey Tetrazzini
1 (16 ounce) package uncooked spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
1/ 4 cup chopped celery
1/ 4 cup chopped onion
2 cloves minced garlic
1  4 oz can sliced mushrooms
1 cup frozen peas
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey

    Directions: Preheat oven to 350 degrees F. Lightly grease a baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
Melt butter in a medium saucepan over medium heat. Saute onions and celery until tender. Add peas.  Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Turkey Salad
3/4 pound cooked turkey meat
2 stalks celery, chopped small
2 green onions minced (can use 1/ 2 small white or red onion)
1/2 red bell pepper minced
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon salt

    Directions: Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.