Family dinners are one of those memories that children reflect on when they are older with love and affection. Sadly, it can’t be an everyday thing. With Daddy’s work hours and extra curricular activities, we rarely have the opportunity to eat together. We try to ensure that Sundays are set aside for belly satisfying, heart warming dinner. When we cook Sunday dinner, we try to make extra food. My philosophy is that if I’m (or DH more likely!) is going to spend a few hours cooking, I want to be able to take a few days off afterwards and enjoy some leftovers. The problem is my family HATES leftovers! They don’t want to eat the same meal two days in a row!
I have tried many different leftover recipes in the past, but my kids always see through it! Warming it up is boring, creating a casserole is essentially the same dishes just mushed all together and more times then not, I end up hiding it at the back of the fridge until its too old to serve to my family. This Thanksgiving, we had a TON of turkey and vegetables leftover and I was determined to not waste a drop! By combining a few extra ingredients was able to turn boring leftovers into a delicious meal!
Leftover Turkey Tetrazzini
1 package of gluten free noodles
2 Tbsps of butter
1 tsp of salt
1/8 tsp of pepper
3 cups of leftover turkey chopped
1 cup of left over veggies
1 cup of sour cream
1 cup of chicken broth
1/2 cup of Parmesan cheese
1/2 cup of cream cheese
1 cup of shredded herb and garlic
- Bring a large pot water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Bring broth, sour cream and cream cheese to a boil.
- Add left over veggies and turkey and simmer until sauce thickens.
- Add spices and noodels.
- Place mixture into an oven safe container and top with shredded cheese.
- Bake in preheated oven until cheese melts. Serve and enjoy!