Food on Friday: A great (and filling) use for that leftover turkey

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By Julia Westhoff

It takes a lot to put my husband in a food coma – believe me, I’ve tried. It doesn’t happen on Thanksgiving, like it might for so many of us. It doesn’t happen when we go to an all-you-can-eat buffet, or after he scarfs down an entire pint of Ben and Jerry’s, or inhales three meatloaf sandwiches in one sitting. It’s really just this meal, made so often (usually with chicken) by his grandmother, Marty Senter, when he was growing up. This meal left him laying on the floor, clutching his stomach in agony as he continued to shovel the meal down his throat. It’s that good.

It’s also a great way to use any leftover turkey. It freezes well just in case you are currently experiencing that dreaded (or delightful?) food coma yourself. Enjoy!

Ingredients

1/2 c. sliced mushrooms
1/2 c. sliced onions
1/4 c. butter
1/4 c. flour
2 c. chicken broth
1 c. 1/2 & 1/2
1 tsp salt
1/4 tsp pepper
1 8 oz pkg spaghetti noodles, cooked and drained
3 c. cooked, diced turkey
1/2 c. shredded cheddar cheese
Instructions

Preheat oven to 400 degrees. Lightly brown the mushrooms and onions in butter. Stir in flour and cook until bubbly, and then stir in the broth and the cream. Season with salt and pepper. Cook, stirring often until the mixture boils. Place a layer of noodles in a buttered 9×13 pan. Then mix the remaining noodles with the sauce and meat. Sprinkle with cheese. Bake at 400 degrees for 20 mins or until bubbly. The dish can be made ahead and refrigerated until baking time.