I think today may be the last day Mr. valleywriter will put up with turkey leftovers. I could eat turkey for another week (and I may be eating it for lunches at work this week), but Mr. valleywriter is starting to say "turkey - again?!?!" I tried to shake things up for lunch today by turning some of our leftovers into a quick turkey tetrazzini. I used corn and carrots we had left from Turkey Day, but you can use whatever veggies you like (peas would be good) or no veggies at all. I think the flavors here are different enough that you don't feel like you're eating Thanksgiving leftovers. Enjoy!
8 oz. (1/2 a box) whole wheat spaghetti
2 Tbsp. butter
1/4 c. flour
1 1/2 c. turkey stock (you can also use canned broth)
1/2 c. fat-free half and half
1/2 c. milk
1 c. shredded Parmesan cheese
1/2 c. corn, cooked
1/2 c. sliced carrots, cooked
2 c. cooked turkey, cubed
Preheat oven to 350 degrees. Grease a medium casserole dish.
Cook pasta according to package directions for al dente pasta. (I like Barilla whole wheat spaghetti, which takes about 6 minutes to cook.) Drain and add to to casserole dish.
In a medium saucepan, melt butter over medium-low heat. Add flour and whisk together well so there are no lumps. Slowly pour in turkey stock, whisking constantly. Once flour and butter are completely dissolved in stock, pour in half and half and milk. Cook until sauce comes to a boil, whisking constantly. Add in 3/4 c. Parmesan cheese and remove from heat. (Taste the sauce at this point to make sure it's salted to your taste. If you use low sodium stock/broth, it may be bland. Add salt & pepper if desired.)
Pour sauce over spaghetti. Stir in corn, carrots and turkey until well mixed. Sprinkle top with remaining 1/4 c. Parmesan cheese.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and cheese is browned.