Sure, you can make sandwiches out of the leftover Thanksgiving turkey.
But if you’re feeling a bit more creative, try this tasty dish, which pairs nicely with Chardonnay.
Even though it includes veggies, the kids will love it because of its cheesy sauce. No wine for the little ones, though; instead, pour sparkling apple cider for them.
This recipe yields 6 servings.
• 4 cups uncooked spiral pasta
• 1 garlic clove, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon prepared mustard
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 2 cups cubed cooked turkey
• 2 cups frozen mixed vegetables, thawed
• 1/2 cup slivered almonds
1. Cook pasta according to package directions.
2. In a large saucepan, sauté garlic in butter until tender.
3. Stir in flour, salt, mustard, thyme and pepper.
4. Gradually stir in milk.
5. Bring to a boil, and cook and stir until thickened (about 2 minutes).
6. Remove from heat. Stir in cheese until melted.
7. Drain pasta and place in a large bowl. Toss with turkey, vegetables and cheese sauce.
8. Transfer to a greased 13-inch by 9-inch baking dish. Sprinkle with almonds.
9. Bake, uncovered, at 350 degrees for 35-40 minutes (until heated through).
Tomorrow: What to do with leftover ham.