November 26, 2011: Turkey Leftovers Tetrazzini Recipe

Have you had your fill of turkey sandwiches yet? If so, try this yummy main dish recipe to use up more of your turkey and stuffing leftovers.

Turkey Tetrazzini

8 ounces thin spaghetti

2 cups shredded cooked turkey

3 T. butter

8 ounces mushrooms, thickly sliced

1 small yellow onion, minced

2 cups half and half

2 cups shredded white cheese (such as swiss or mozzarella)

½ cup diced green chiles

1 t. dried parsley or 1 T. fresh parsley, chopped

1 t. salt

½ t. black pepper

1 cup prepared stuffing (optional)

Cook spaghetti according to package directions; drain. Grease a 13 x 9 inch baking pan. Add turkey to spaghetti and place in greased pan.

Melt butter in skillet over medium heat. Add mushrooms and onion; cook until soft. Add half and half, cheese, chilies, parsley, salt and pepper. Heat through. Pour over noodles and turkey. Top with stuffing, if using (if not, cover with foil).

Bake in 350 degree oven for 30 minutes. Remove foil, if using, and cook an additional 5 minutes to brown top of casserole.

Serves 8

Tip: Don't have any half and half on hand? Substitute 2 cups milk and add 1/4 cup flour to the onions and mushrooms at the end of sauteeing.

November 20, 2011: Mom’s Classic Turkey Stuffing Recipe

Everyone has their traditional stuffing recipe, which seems to vary greatly according to location. When I was growing up in Wisconsin, this is the recipe my mother made every year. After years of watching her do it, I was pressed into making the entire Thanksgiving dinner just before she died and had to call upon my memory to make it just like she used to. Since she never measured the ingredients and neither do I, I’m estimating here so please feel free to experiment with seasonings that are to your liking.

Please note you can use a box of dressing, such as Mrs. Cubbison’s brand, instead of the plain bread cubes but I prefer the unseasoned kind, which I can find in my grocery store’s bakery at Thanksgiving time. Also, my mom always chopped the turkey giblets and added them to the stuffing but my family just wouldn’t eat it knowing they were in there so I usually omit them. But if you’re willing to try it, you really can’t taste the giblets alone, although they do impart a good flavor to the stuffing.

Mom’s Turkey Stuffing

One 1 lb. package bread cubes, unseasoned

Giblets from turkey, cooked and finely minced

1 small yellow onion, diced

1 medium-sized Granny Smith apple, diced

½ t. freshly ground black pepper

Salt, to taste (about a teaspoon)

1 t. dried sage or 1 T. fresh sage, minced

2 t. dehydrated parsley or 2 T. fresh parsley, minced

1 t. poultry seasoning

1 can chicken broth

3 T. butter

Toss bread cubes with remaining ingredients. Let sit for five minutes, so bread has time to absorb liquid, before stuffing into turkey. Place any remaining stuffing in a greased casserole dish and bake alongside the turkey during the last hour of roasting.