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.
Other Options
You could substitute any veggies you like.
- Brocolli
- Asparagus
- Brussel sprouts
- Green beans
Switch up the noodles
- Use a different shaped egg noodle
- Try pasta such as linguini or penne
- Try other grains such as rice or quinoa
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.
P.S. You may also like this Potato, Ham and Egg Casserole or this.post of some of my Favorite Casseroles. You can find them and many more tasty ideas on my Recipes Page.
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Leftover Turkey Casserole
This leftover turkey casserole recipe is the perfect way to use up your holiday extras with a few fresh partners mixed in.
Ingredients
- 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
Instructions
- 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. 🙂
Denise
I love casseroles! I’ll have to try this next time we have turkey.
Carole
Patti -This look amazing, I must be craving pasta this morning because I could take a plate of that right now. Great way to use up leftover turkey and love that you incorporated parsley and mushrooms. We got a deer last night so I’m trying to think of a creative way to prepare it… Any ideas?
Merry Christmas Patti – hope your holiday season is wonderful…
Carole