I love cooking a turkey for the holidays, because it provides a meal for a large group, plus several quick meals at a later date.
Poutine (thank you, Quebec)
We usually have turkey with poutine and salad a day or so later. Â Poutine is basically french fries with gravy and cheese curds. Â I always have gravy left over from my turkey dinner, so this is a no-brainer. I put the fries on my plate, sprinkle on cheese (usually mozzarella and/or old cheddar), shredded turkey, a sprinkling of stuffing if there is any left, and top it with gravy.
Aside from a few sandwiches, I also have a couple of standard simple leftover turkey recipes that I rely on. I make a turkey and pasta casserole and boil up the carcass to make a broth which I use to make tortilla soup. Both the broth and the meat can be frozen for later use.
Easy Turkey Casserole recipe
Today, I am making the casserole for supper. I will need:
- 2 cups diced, cooked turkey
- 3 cups cooked pasta
- 1/2 cup grated cheddar
- 1 diced onion
- 1 tablespoon butter
- 1 can mushroom soup
- 1/2 cup milk
- 1/2 cup fine dry breadcrumbs
- salt and pepper to taste
I start by melting the butter in a frying pan over medium heat and adding the diced onion, stirring frequently. Once it begins to turn transparent, I put it in a large bowl, and add the turkey, pasta, cheddar, soup and milk, with a dash of salt and a grind of pepper, stirring to combine. I then scrape it into a large, greased casserole dish and sprinkle the breadcrumbs on top. If I have some grated parmesan about, I sprinkle some on top as well. Bake at 350F for about half an hour. I serve it with green beans or peas, and make a quick salad with chopped tomatoes, ripped basil, feta cheese, olive oil and balsamic vinegar.
