It was just the hubs, a friend and I for an Ohioan Thanksgiving this year, but we went ahead and got a 12-pounder because we loooove turkey sandwiches post-holiday (and I of course would not be a good hostess if I didn't send our guest home with leftovers too)! If you are over the sandwich by now and still have some "bird" leftover, go ahead and whip up this dish...it's nothing fancy but I think you'll like it. Prep time = 30 minutes! Pop it in the oven...start decorating your Christmas tree...and voila, you've taken leftovers up a notch!
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon butter
2 ½ cups reduced-sodium chicken broth
1 can reduced-fat/reduced-sodium cream of mushroom soup
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes (optional)
2 ½ cups cubed turkey breast (or dark meat if you prefer)
6 ounces uncooked spaghetti, broken into 2-inch pieces
½ cup shredded Colby-jack cheese (or cheddar)
½ teaspoon paprika
In small skillet, melt butter on medium-high heat; sauté the vegetables until tender, about 7-8 minutes.
In a large bowl, combine the soup, broth, salt, pepper and red pepper flakes.
Coat a 2 ½ quart baking dish with cooking spray. Layer (two total) the turkey, [uncooked] spaghetti and vegetable mixture. Pour broth mixture over top. I promise you the noodles will cook and the liquid will thicken...don't be nervous y'all. :)
Cover and bake at 350° for 75-80 minutes, stirring once halfway through.
Uncover, sprinkle with cheese and paprika. Bake 10-12 minutes longer, or until cheese is melted. Let stand for 10 minutes before serving.
A fab use of leftovers if I do say so myself!
Recipe adapted from Taste of Home magazine (November 2008 issue).