This time of year we spend a lot of time planning for the perfect family dinner. Holidays bring us together. Families that are spread out across the country gather in their childhood homes, or maybe the new condo that dad bought during his midlife crisis. Menus are discussed, shopping is done, your weird uncle gets drunk and starts talking about his recent use of Viagra, the dog throws up in the living room and you stay the heck out of the way, stranding yourself in the kitchen, with the knives. Each year we vow not to get angry at our brothers or sisters. We promise not to want to shake our mother-in-law for her ridiculous views on, well, everything. We pack our bags, get on the plane, down a couple mini bottles and maybe a xanex and hope for the best. We swear that we will put on a happy face and enjoy dinner with those family members that we never see—never see for a good reason. No matter how bad the year before was (or good—here's hopping) we make a pact with ourselves to approach each holiday with optimism. Or at least I do.
I always try to get home for Thanksgiving, even if it just for the day. Pretty much my whole family gathers at my father's house, along with the whole step family. It is sometimes stressful, but always an adventure. I love the food…sweet potatoes, turkey, cranberries, dressing…hold on, gotta wipe the drool from my chin…broccoli and Linda's hollandaise sauce. As with all families we have our favorites as well as our traditions.(Watching my two older brothers harass the middle brother over his political views is a new tradition, much like watching my youngest brother fry his thumb along with the turkey.) My mom used to make this cranberry Jell-o mold with celery, apples and pecans; as a kid I thought it was gross, as I grew up I learned to love it. Now I eat everything but the celery, I am not a fan of celery—my brother Joe is allergic to it, lucky him. None of my brothers make it, but my cousin Wyman brings it as her contribution to dinner. It completes things and reminds us of those that we love who are no longer with us. When the supper is over, dessert has been eaten, there are those pesky leftovers. Ugh, what to do with them? My stepmother is not a big fan of leftovers, mostly because she has an allergy to mold spores which apparently start to grow in food after a day in the refrigerator. I on the other hand think of leftovers as culinary challenges—What to do with them?! For me, the leftovers are one of the things I look forward to. I mean, what makes a better midnight snack than dressing, gravy and slices of turkey…seriously, drooling more now. Makes me want to make Thanksgiving at my house just for the leftovers…
My mom used to make the best Turkey Tettrazini. I loved it and I was not such a big fan of casseroles, this one made me really happy. I now make it when I am in need of some comfort food, usually with chicken, but leftover turkey is best.
Becky's Turkey (or Chicken) Tettrazini (Sort Of)
1-13x9 casserole dish, feed 6-8 people
3 cups chopped cooked chicken or turkey
1 cup diced onion (sweet works best, but I sometimes use red)
2 cups mushrooms, sliced
½ cup white wine
1 stick butter
1 package spaghetti noodles, cooked al dente
1 jar chopped pimentos
1 can green chiles
1 can cream of mushroom soup
1 cup sour cream
Salt and pepper to taste
1 cup mayonnaise
2 ½ cups shredded cheese
1 cup chopped green onion, for garnish
½ cup toasted almonds
- First cook spaghetti noodles. Make sure they are al dente, you don't want them over cooked or they will end up mushy in the casserole.
- In a heavy sauce pan melt the butter and sauté the onions and mushrooms. Season with salt and pepper. I like to use Spice Islands Beau Monde seasoning for this if I have it. Sauté until onions are translucent. Turn off heat, set aside.
- Drain pimentos. Add to mushrooms and onions along with the chilis, soup, sour cream and mayonnaise.
- Using a knife, chop up the noodles a little by running the knife through the noodles a couple times.
- Add shredded chicken/turkey, 1 cup cheese and noodles to mushroom-onion etc. mixture.
- Spray the casserole dish with oil and pour casserole into it, patting it down. Sprinkle remaining cheese over the top and then the almonds.
- Bake at 350 degrees for 25-30 minutes, until the cheese is melted and the edges are bubbly.
- Just before serving sprinkle the chopped green onions along the top.
I like to serve this with a spinach salad, mine has dried cranberries, bleu cheese, candied pecans, red onions and balsamic vinaigrette. It also goes great with pound cake and whipped cream!
Another really good, and easy, leftover recipe…enchiladas.
Carolyn's Thanksgiving Leftovers Enchiladas
1-13x9 casserole dish, feed 5-7
1 package 10" flour tortillas
2-3 cups shredded turkey (or chicken)
1 can cheddar cheese soup
1 can enchilada sauce
1 can cream of mushroom soup
2 cups shredded cheese—recommend jalapeno jack
1 can creamed corn
1 cup sour cream
¼ cup Cholula, hot sauce
2 cups fresh spinach, rough chopped
½ cup chopped green onions
- In a bowl mix the mushroom soup, hot sauce, ½ the cream of corn, sour cream, spinach, turkey and ½ cup of shredded cheese.
- Spray the casserole dish. Pour 1/3 of the enchilada sauce in the bottom and spread out over entire dish.
- If room, lay out tortillas and divide filling evenly amongst them. If you can not lay out, kind of visualize the filling divided into 10. Roll tortillas over stuffing and place seem down in casserole dish.
- Mix remaining cream of corn and cheddar cheese soup together. Pour remaining enchilada sauce over rolled and stuffed tortillas. Top that with cheddar cheese/corn mixture. Then sprinkle remaining cheese over that.
- Bake at 325 degrees for 30 minutes or until cheese is melted and bubbly.
- Garnish with green onions.
I cook some yellow rice and black beans to go with this, but a nice green salad works as well.
Enjoy your holidays. Love on your family. Have fun with your leftovers, and don't worry about getting trapped in the kitchen, you've got the knives.
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