Using the Leftovers

Table Decor: Mini Squash, Persimmons, Locust Bean Pods, Horsetail and Isanti Dogwood Twigs

We enjoyed a wonderfully relaxing holiday yesterday and all went as I'd imagined.  I took an early morning walk with Vera while Ben finished a few housekeeping details.  Watched the Macy's Parade, leisurely cooked, visited with my folks, and sat down to a warm feast mid-afternoon.  We all took a brisk walk after dinner then enjoyed dessert and coffee.  In the evening we played games until we couldn't keep our eyes open.  Now we deal with the leftovers.  If you hosted Thanksgiving I'm going to assume you're dealing with extra turkey as well.  If you don't already have plans for it, here's my favorite recipe for post-Turkey Day.  I tried to make it a bit healthier this year by adding more veggies, using half and half instead of heavy cream, and subbing gluten-free flour and pasta.

Turkey Tetrazzini
Serves 8

One can easily substitute wheat pasta and all-purpose flour for the gluten-free varieties in this recipe.

6 oz. gluten-free spinach spaghetti (cooked)
1/4 c. butter
1/2 c. brown rice flour
1/4 c. brandy or sherry
1 c. half and half
2 2/3 c. chicken or turkey broth
3 c. cooked turkey, cut into bit-size pieces
1/2 lb. mushrooms, sliced
1/2 c. chopped green peppers (I used home frozen)
1 c. chopped Swiss chard, stems removed
1 c. grated Parmesan (or cheese of your choice)

1 t. kosher salt, or to taste

pepper, to taste

Preheat oven to 325 degrees F.  Place cooked spaghetti in the bottom of a baking dish.  In large pot, melt butter; add flour and whisk for a minute.  Add liquor, half and half, and broth, whisk.  Add cheese and whisk until melted.  Stir in remaining ingredients and season to taste.  Pour tetrazzini mixture over pasta and bake 30 min.  Serve hot.