It’s inevitable. Whenever the holidays hit and the big meals are cooked, there are always leftovers. When it comes to turkey leftovers, I usually make a pot pie and freeze it, which is great! This time, though, I wanted to try something different. We had plans for my mother-in-law to come over for dinner so I made it the night before and just had to heat it up after work the following day.
What You’ll Need
4 c diced turkey breast (chicken works too!)
1/2 sweet onion, diced
8 oz mushrooms, chopped
1/2 c butter
3/4 c flour
2 c milk
1 1/2 c chicken stock
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
4 oz cream cheese
4 oz shredded cheese (I used 2 oz of farmers and 2 oz of cheddar)
1 1/2 c frozen peas
1 c chopped broccoli
8 oz uncooked pasta
shaved parmesean cheese
What To Do
Cook the onions and mushrooms in a pan until softened. Pour into a bowl and set aside until later.
In the same pan, melt the butter then add the flour. Stir together and cook 2-3 minutes then slowly pour the milk into the butter & flour, whisking quickly to prevent lumps. Once incorporated, stir in the chicken stock, salt, pepper, and garlic powder. Add all the cheeses and stir continuously until melted and the sauce has thickened. Add the cooked onions and mushrooms back then remove from the heat.
In a casserole pan, stir the pasta, turkey, peas and broccoli together. Add about a 1/3 of the sauce and incorporate into the pasta.
Repeat until all the sauce is in the pan and the dry ingredients are well coated.
Top with shaved Parmesean cheese and bake at 350 degrees for about an hour. Finish under the broiler for 5 minutes, after adding a little more Parmesean cheese at the end.