When you break it down to just the food, what is better: Thanksgiving dinner or Thanksgiving leftovers?
I know it’s not really a fair question because of all the yum!
I always cook a larger turkey than necessary because I live for the leftovers. If you do too, you will love this recipe!
You’ll also love it because it’s relatively light on actual cooking, which in the day or two after Thanksgiving is paramount. I don’t know ‘bout you, but I need a bit of a break after all the brouhaha.
Here’s what you’ll need:
16 oz rotini pasta
2 cloves garlic, minced
½ onion, diced
⅔ cup white wine
2–3 cups leftover turkey
2 cups leftover gravy (or substitute cream of mushroom soup if you ate all the gravy goodness on Turkey Day)
1½ cup shredded cheddar cheese
1lb bag of frozen peas and carrots
1 cup turkey or chicken broth
1 can Pillsbury Grands biscuits
2 tbsp butter, melted
Here’s how you do it:
Grease a 9×13 baking dish and pre-heat oven to 350°F
Cook pasta according to box directions and place in a large bowl, add a small amount of olive oil to keep pasta from sticking.
Sauté garlic and onion in wine until soft and add to pasta.
Mix in frozen veggies.
Chop leftover turkey into bite sized pieces and add to pasta mix.
Gently stir in gravy and cheese.
Transfer to this goodness into the baking dish and drizzle broth evenly throughout mix. Bake for 15 minutes.
Halve the biscuits and place on top of the casserole. Brush melted butter on biscuits and return to oven for another 15 minutes, or until golden brown. TIP: to avoid doughiness, ensure biscuits do not touch.
Spoon casserole and biscuit onto a plate and let the anticipation of seeing that ooey-gooey deliciousness build up – it won’t disappoint!
This is my most favorite day after Thanksgiving meal. Of all time. Ever.
Did I mention that I like it a lot?
If you have a day-after leftover staple that you love as much as I love this, I would enjoy hearing from you!
Get the printable here -> Turkey Casserole
Leave a Reply