Who here LOVES Thanksgiving?!
It’s such a wonderful holiday, and I love that families gather near and far to show gratitude for each other and all their blessings. Not only do you get to spend quality time with your loved ones, but there is SO much good food involved with the day. From turkey to mashed potatoes and everything in between, it’s a day of eating… and eating… and eating. In fact, there are usually so many leftovers that we send home tupperwares full of the day’s feast. One item we always seem to have leftover of is the turkey. With that in mind, I wanted to share a recipe that would be great for AFTER Thanksgiving that could help use up some of that yummy turkey meat. I spotted today’s recipe on Kraft Foods and knew I had to give it a try because it had so many of my favorite ingredients. It was super easy to make and would be perfect for Sunday dinner a few days after Thanksgiving. Best part is it also reheats well and can be enjoyed the next day too. I mean, why not have turkey for days, right?!? That probably won’t work with all the tryptophan that makes you tired. 😉
Hopefully, you will enjoy this dish as much as my family did recently and can help you not waste some of those Thanksgiving leftovers. Here is what you’ll need to make this recipe:
Creamy Turkey and Noodles Recipe
- 16 oz bowtie pasta uncooked
- 1/4 cup butter
- 16 oz frozen mixed veggies
- 6 tbsp flour
- 2 cups milk
- 14-16 oz turkey breast cooked and chopped
- 2 cans cream of chicken soup
- 1 cup sour cream
- 1-1 1/2 cups Italian cheese
- salt and pepper
- Preheat oven to 350.
- Cook pasta as directed on package.
- While pasta is cooking, add butter to a large pot. Add frozen veggies and cook until thawed. Add flour and cook and stir for 1 – 2 minutes.
- Stir in milk and bring to a boil. Cook until thickened and then add turkey, soup, sour cream, salt and pepper. Mix until well combined.
- Drain pasta and add to sauce. Stir until well combined and then spoon into a greased 9x13 pan. Cover and place in the oven.
- Top with cheese and cook for 25 – 30 minutes. Cook uncovered for an additional 10 – 15 minutes. Serve warm and enjoy!
Adapted from Kraft Recipes.
Most veggies would work well in this dish, and I’m thinking we will have to try Broccoli or Asparagus next time. 😉
Before Thanksgiving, be sure to check out our tutorial on HOW TO ROAST THE PERFECT TURKEY.
And for more leftover turkey recipes, check out: