Some of us were still holding packets of diced or shredded Thanksgiving turkey meat when the remains of a Christmas bird demanded attention. If that’s what’s taking up a lot of space in your freezer, these ideas for deliciously creative dishes that will incidentally free up some space could prove useful, healthful, and nutritious.
Preheat oven to 350
4 or 5 servings
1/2 pound linguini or spaghetti
Drizzle of olive oil
1 to 1 1/2 cups diced or shredded turkey or chicken meat
1/2 pound mushrooms, cleaned and sliced
1 Tablespoon olive oil
2 Tablespoons butter or olive oil
1 1/2 Tablespoons flour
1/4 cup boiling water
1 cup whole milk or 1/2 cup 2% milk plus 2 Tablespoons cream
1 Tablespoon dried onion flakes, optional
1 teaspoon dried tarragon
1/2 teaspoon salt
Top: Grated Parmesan Cheese
Cook the pasta according to package directions. Drizzle and toss with a little olive oil so it won’t stick together. Reserve.
Sauté mushrooms in oil. Skim from pan with slotted spoon. Reserve. Adding a little more olive oil as needed, or melting butter in pan, stir-cook the fat and the flour until the flour changes color. Add the onion flakes if using. Pour in the boiling water, stirring until you have a smooth, rapidly thickening sauce. Add the tarragon. Thin the sauce with the milk. Stir half the sauce into the meat and the mushrooms and the other half into the pasta.
In a baking dish layer half of the pasta/sauce mixture, then the meat/sauce combo, then the other half of the pasta/sauce mixture. Top with grated Parmesan. I leave the amount to your taste. Bake until the mixture is reheated through and the cheese melted.
Serve with a tossed salad and a vinaigrette dressing.