12 oz pasta, cooked (I use egg noodles but any pasta will work)
1/4 cup unsalted butter
2 garlic cloves, chopped
1 1/2 cups chicken broth
3 tbsp cornstarch
1 12 oz can evaporated milk
1/2 tsp seasoned salt (I use Lawry’s)
2 cups cubed or shredded turkey
1 1/2 cups frozen or canned veges (optional)
salt and pepper to taste
1 1/2 – 2 cups shredded cheese (your favorite blend)
paprika to sprinkle on top
Preheat oven to 350 degrees F.
Boil water for pasta. Salt generously. Cook pasta according to package directions. Drain and set aside.
Meanwhile, melt butter in large pot over medium heat. Add chopped garlic and saute until softened. Whisk chicken broth and cornstarch together. Add to pot and whisk vigorously to avoid clumps. Cook for 3-4 minutes or until thickened. Add evaporated milk and whisk while cooking over medium heat for about 5 minutes. Sauce should coat the back of a spoon. Add in turkey, seasoned salt, salt and pepper, and cooked pasta. If you want to add frozen or canned veges add those as well. Combine well.
Grease 9×13 casserole dish and add mixture in an even layer. Cover with cheese and sprinkle with paprika. Bake for 25-30 minutes. Serve and enjoy!
white bread, toasted
thinkly sliced apple
Put together and enjoy!!
2-3 tbsp extra virgin olive oil
1/2 sweet onion, chopped
1/2 green bell pepper, seeded and chopped
2 carrots, peeled and chopped
4-5 garlic cloves, smashed (or use roasted cloves from turkey)
1-2 cups turkey
1/4 tsp poultry seasoning
1 1/2 tsp Goya Adobo seasoning
salt and pepper to taste (I generally start with 1 tsp salt and 1/2 tsp pepper and then adjust at the end)
8-16 oz small shaped pasta (I use ditalini)
grated pecorino romano or parmesan for finishing
Add extra virgin olive oil to pot over medium heat. Add onion, saute until translucent. Add bell pepper and carrots. Add poultry seasoning, adobo seasoning, salt and pepper. Mix and add turkey bones to fill about half your pot. Cover with water and bring to a boil. Turn heat to low and cover. Simmer for 2 hours.
Remove turkey bones and garlic. Bring soup back to a boil and add pasta. Cook according to package directions. Meanwhile, shred any remaining turkey and add in your desired amount of turkey to soup.
Serve with sprinkle of pecorino romano or parmesan and fresh bread and enjoy!!
#turkeyrecipe #leftoverturkey #thanksgiving #cookwithme
Thanks for watching!
Come join my Instagram fam: @whenwithjenn
Business Inquiries : email@example.com
Music by Epidemic Sound
FTC Disclosure: This video is not sponsored. All thoughts and opinions are my own. The description box contains affiliate links. This just means that I receive a small commission if you purchase through that link. Thank you got supporting me!