Despite the fact that you’ve been eating turkey sandwiches every day since Friday, you still might have some Thanksgiving bird left in the fridge. If so, here are five ideas for using up those last few slices for dinner tonight. If you just can’t bear the thought of another day of turkey, throw what’s left in the freezer and make one of these recipes some time in the coming months.
1. Substitute Thanksgiving Day leftovers for the pheasant in this Chile Colorado recipe I shared back in September.
2. From The New York Times, a spicy take on turkey soup.
3. Feed it to the dogs, with this fun recipe for turkey and cranberry dog treats.
4. A classic turkey pot pie, like the one pictured here from Wild Chef reader Levi Banks.
5. Try this Turkey Tetrazzini recipe:
2-3 cups chopped, cooked turkey
1 Tbsp. cornstarch
1 Tbsp., plus 1 cup milk or table cream
3-4 Tbsp. butter
1 onion, diced
1-2 cups sliced mushrooms
1 green pepper, diced
1 cup turkey broth
1 lb. spaghetti, cooked al dente
½ cup shredded cheddar cheese
¼ cup shredded Parmesan cheese
Salt and pepper, to taste
Preheat oven to 375 degrees. Mix the cornstarch with 1 tbsp. milk and set aside. Melt the butter in a large skillet over medium heat. When the butter foams, add the onion and saute until translucent, about 3 to 5 minutes. Add the mushrooms and peppers, stirring until softened. Add several dashes of Worcestershire.
Stir in 1 cup of milk and the turkey broth to skillet. Add the milk/cornstarch mix and simmer until thickened, as if making gravy.
Add the turkey and cooked spaghetti to 3-quart casserole or other ovenproof dish. Pour the sauce over turkey-spaghetti mixture, along with the cheddar cheese, stirring to coat. Add the Parmesan over the top of the casserole and bake for about 20 to 30 minutes, or until mixture is bubbling.