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.
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.
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@ ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.