This leftover turkey casserole recipe is the perfect way to use up your holiday extras with a few fresh partners mixed in.
Who doesn’t love a good casserole? While I’m sure that these people exist, my family loves casseroles. They are comfort food at their best, and they are great when you have extra food from a party or holiday dinner. You may remember I used extra cheese wedges to make leftover mac and cheese, which is kind of like a casserole itself. This time I’m creating a nice leftover turkey casserole.
On Thanksgiving, we cooked a 19-pound turkey and had a lot of leftovers. That’s great and it made some excellent sandwiches, and some of us had a second Thanksgiving dinner plate the next day. Still, I hated seeing all that yummy turkey go to waste, so I made a casserole with thin egg noodles, porcini mushrooms, and fresh English peas. I haven’t cooked with fresh peas before and they really were not that different than frozen, but when I saw them in the produce section of Trader Joe’s, their freshness and bright color caught my eye. So did a box of baby porcini mushrooms which added a nice meatiness to the dish.
You could substitute any veggies you like. The sauce is a basic white sauce much like the one I used in the tuna noodle casserole recipe. I didn’t add cheese to this one, (but I thought about it). My husband didn’t think it needed cheese, and it turns out that he was right.
- 2 cups diced turkey meat
- 6 oz. egg noodles (cooked)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup milk
- 1/2 cup chicken broth
- 1 tablespoons worchestershire
- 1/2 cup fresh peas
- 1 cup fresh porcini mushrooms - sliced
- 1/2 cup diced onion
- 2 tablespoons fresh chopped flat leaf parsely
- 1/2 teaspoon red pepper flakes (optional)
- salt and pepper to taste
- Saute onions and mushrooms in 2 tablespoons of olive oil
- Add peas and continue cooking for about 2 additional minutes. Remove from heat and set aside.
- Create a sauce by making a roux first. This is simply done by melting 2 tablespoons of butter and sprinkling 2 tablespoons of flour on top. Whisk together to make a paste.
- Add milk to the roux and continue whisking on low heat.
- Then add the chicken broth, and Worcestershire sauce.
- Combine the sauce with the noodles, turkey, peas and mushroom mix, and stir well.
- Add parsley, salt and pepper and red pepper flakes. Mix well.
- Pour into a buttered 8 inch round casserole dish and cook at 350 degrees for 30 minutes.
- Serve with a nice side salad. It's good leftover too. 🙂