By way of explanation, I am Canadian, so our Thanksgiving is the second Monday in October. I’m also a Mayflower descendant, so we commemorate the American holiday in November as well. That’s a lot of turkey!
There is a limit to how many times you can take turkey sandwiches to work in your lunchbag, although I certainly do make up a few (with stuffing, of course!) The secret begins in the grocery store, buying a bird that isn’t too, big, yet will be plenty when friends and family join you for dinner.
After the guests go home, I remove most of the meat from the bones, and bring out the slow cooker. Just before bed I cover the bones with water and leave the cooker on “low” overnight. I awaken to a beautiful, rich, golden broth that I can use so many ways!
As for the leftover meat, Dave and I have one meal of turkey/stuffing/cranberries and then I make the rest into a turkey tetrazzini that can be divided into portions and frozen for future enjoyment.
This is my favourite turkey tetrazzini recipe:
- 1 package (7 ounces) fettuccine, broken into 2-inch pieces
- 2 cups cubed cooked turkey
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 3 cups broccoli crowns
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the remaining ingredients. Spoon into a greased 2-1/2-qt. casserole. Bake, uncovered, at 375° for 40-45 minutes or until heated through.
