It’s hard to believe that we’re already in November and just about a week away from Thanksgiving. Yet, while the time has flown by this month, we’re genuinely grateful for everything in our lives and the upcoming holiday. If you’re anything like us, you love this holiday. From the time spent with loved ones to the absolute feast that ensues each year, there are many things to be thankful for and receive from this beautiful time of year.
And what is Thanksgiving without Turkey (or Tofurkey)? And that leads to one of the most delicious parts of all: LEFTOVERS! So here are some tasty recipes to try this year!
Leftover Turkey Tetrazzini
We are calling all pasta lovers! This turkey leftover has to be one of the best we’ve tried thus far. Rich, creamy, delicious, and simple to make, this recipe will become a favorite for years to come. You can substitute Tofurkey for Turkey in this recipe!
Leftover Turkey Tetrazzini
Ingredients
- 1 7 oz Package of Spaghetti Broken in Half
- 1 cup Fresh Mushrooms Sliced
- 1 Small Onion Chopped
- 3 Tbsp Butter
- 1 Can Condensed Cream of Mushroom Soup, Undiluted 10.75 oz
- 1 cup Milk, 2%
- 1/2 tsp Poultry Seasoning
- 1/8 tsp Mustard, Ground
- 1 cup Cheddar Cheese, Shredded
- 1 cup Shredded part-skim Mozzarella Cheese
- 1 Tbsp Parmesan Cheese, Shredded
- Fresh Parsley Minced
- Rosemary Leaf Sprig
- 3 cups Leftover Turkey or Tofurkey!
Instructions
- Cook spaghetti according to package directions. Drain and place in a greased 11x7 baking dish. Top with turkey; set aside.
- In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning, and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
- Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until completely heated. Sprinkle with parsley.
Nutrition
Turkey Noodle Soup
There is nothing that says comfort like a delicious cup of Chicken Noodle Soup. We decided to incorporate Turkey into that to make this not just comforting, but still filled with thanksgiving gratitude in every spoonful!
Turkey Noodle Soup
Ingredients
- 2 Tbsp extra-virgin olive oil
- 2 Medium Carrots Peeled and Chopped
- 2 Stalks Celery Sliced
- 1 Medium Yellow Onion Chopped
- 1 leek, cleaned, and chopped whites and light green parts only
- Kosher Salt
- ground Peppercorns, Black
- 3 Cloves Garlic Minced
- 4 cups Turkey stock or Chicken broth Low Sodium
- 3 cups Water
- 1 bunch Thyme, Fresh
- 1 bunch Rosemary, Fresh
- 1 leaf Bay Leaves, dried
- 1 tsp Oregano, dried
- 1 pinch Red Pepper Flakes, dried Or Cayenne Pepper
- 1 12 oz Egg noddles
- 3 cups Cooked shredded Turkey
Instructions
- In a large pot over medium heat, heat oil. Add carrots, celery, onion, and leek and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more.
- Add broth, water, thyme, rosemary, bay leaf, oregano, and pinch red pepper flakes. Bring to a boil, then add egg noodles. Cover and cook until pasta is cooked through, 7 minutes. Discard thyme, rosemary, and bay leaf.
- Add turkey and simmer until warmed through 5 minutes. Season with more salt and pepper.
