Thanksgiving is a perfect occasion for ushering in the holiday season; it’s a time for stories, projects, cooking and sharing. That’s exactly what this post is about. I’ve linked up with 5 other bloggers, each sharing a piece of what the season has to offer. We have humor, contemplation, family projects and food.
I hope you’ll click on all the links below to see what we’ve put together for you:
Home on Deranged has a family post about the first and last Thanksgiving spent with mom.
Kiss My List is sharing a simple but meaningful family craft project that does double duty as Thanksgiving decor.
The Rowdy Baker has posted a recipe for Iced Pumpkin Roll with Butterscotch Cream Cheese Filling .
Writer B is Me will share a story about what happens when someone is asked to make the mashed potatoes one too many times.
PinkWhen shares a project you can display for Thanksgiving dinner and guests.
I have to admit that I buy a huge turkey for Thanksgiving. Way bigger than what I need to serve our family. That’s because we love having leftover turkey. We use it in sandwiches and we (meaning I) use it in recipes; two favorites of which are casseroles that I make every year.
Neither of the casseroles I make are earth-shattering new creations never made before. Both really are just plain comfort food. They’re both recipes I’ve found through the years and altered and changed, added to and subtracted from to come up with something my family likes.
One dish I make every year is an incarnation of a Divan. It’s warming and substantial for a cold winter night. The second casserole, and the one I’m sharing here is my take on a Tetrazzini. You can use white meat, dark meat or a combination. It makes a ton, you could feed . . . oh . . . say a house full of teens with this.
Pair it with a crisp salad and a loaf of crusty French bread and it’s a quick and easy meal.
Turkey Tetrazzini Casserole
And for that person who bought that turkey I really wanted but couldn’t lift out of the case, you can freeze some of your leftover turkey and make this casserole again later in the winter.
Turkey Tetrazzini Casserole
2 cups leftover turkey, boned, skinned and cut into pieces
12 ounces Spaghetti, cooked al dente
8 oz mushrooms, sliced
12 ounces frozen peas
1 jar chopped pimentos (2 oz), drained
1 green onion, chopped
2 TBSP Butter
2 TBSP flour
1½ cups Chicken broth
½ cup milk
½ tsp salt
¼ tsp pepper
½ cup Parmesan
*Preheat oven to 350 degrees. Grease a 9 X 13 baking dish.
*In a large bowl, mix together the spaghetti, turkey, mushrooms, peas, pimentos and green onion. Put into baking dish.
*Melt butter in a pot on medium/low heat. Wisk in the flour, salt and pepper, and continue whisking for 1 minute. Slowly whisk in the chicken broth. Bring to a boil, then simmer for one minute. Remove from heat. Add in the milk and parmesan.
*Pour over the spaghetti mixture. Sprinkle top with paprika. Bake for 40 minutes or until hot and bubbly.