I created this dish to use up the last 4 cups of leftover Christmas turkey I had on hand, and I think I have a winner! Substitute cooked chicken and chicken broth for the turkey if you wish, and the dish can be made vegetarian by using vegetable stock and substituting more veggies for the turkey. You could also make this dish kosher by using vegetable stock and substituting imitation crab for the turkey. Note: While the serving size states "10", expect this to serve 5 or 6 people at just one meal if you think everyone will go for seconds.
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Units: US | Metric
- 1/2 lb mozzarella cheese (I think swiss would also be good)
- 2 cups elbow macaroni
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 lb mushroom, sliced thickly
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 4 cups cooked cubed turkey
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups homemade turkey broth (chicken or vegetarian can be substituted)
- 1 1/2 cups sour cream (NOT lowfat)
- 1/2 cup white wine
- 1 dash freshly grated nutmeg
- 1 dash salt
- 1 dash freshly grated black pepper
- 1 cup fresh breadcrumb
- 2 tablespoons melted butter
- 1/2 cup freshly grated parmesan cheese
- 1First, grate mozzarella cheese; set aside.
- 2Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.
- 3Meanwhile, preheat oven to 350F; spray a large casserole dish (I used a deep 13x9 pan) with nonstick spray like Pam and set aside.
- 4In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir.
- 5Add cooked turkey cubes to mushroom/pasta mixture; stir.
- 6In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined.
- 7Whisk in turkey stock (preferably made from Rescued Turkey Stock Rescued Turkey Stock), sour cream and wine.
- 8Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.
- 9Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.
- 10Add all but one cup of the sauce to the pasta mixture, and stir well.
- 11Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.
- 12Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.
- 13Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.
- 14Bake in preheated oven for 30 minutes; casserole will be quite bubbly.
- 15Serve with a green salad and the wine you used in the sauce.
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Nutritional Facts for The Best Leftovers Casserole
Serving Size: 1 (151 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 446.7
- Calories from Fat 251
- Total Fat 27.9 g
- Saturated Fat 16.6 g
- Cholesterol 71.0 mg
- Sodium 425.8 mg
- Total Carbohydrate 33.2 g
- Dietary Fiber 1.9 g
- Sugars 2.5 g
- Protein 14.5 g
The following items or measurements are not included: