We live in New England, and we got a BRUTAL storm last Wednesday that left us without power for several days, and it was C-O-L-D! We were fortunate to be able to join another family that had power for their Thanksgiving meal, but that meant no leftovers! The kids keep asking me when I’m going to make a turkey here for them, and I don’t know if they’ll have the patience to wait for Christmas Dinner, so I may be cooking one soon. However, I got an email today with a recipe for Turkey Lasagna (Turkeysagna) featuring leftover turkey. I know that in a typical year I’m always scouring the internet for new and creative ways to use up all that leftover turkey, so I thought I’d share this one with you
The best part of Thanksgiving, many would argue, is not the before or the during… it’s the after. We’re talking leftovers!
Top Atlanta caterer, Chef Shane, of Ocean Market shows us that there is more to our leftovers than the classic “All-in-One Sandwich” we’ve come to know and love. Meet: Chef’s Leftover Turkeysagna. The best parts of the bird, mixed with a little Alfredo and… well, let’s just say this one speaks for itself. Go ahead, try it out (you won’t be disappointed!).
- 1lb. Lasagna noodles
- 16 oz. Ricotta
- Parmesan cheese
- 3 cups Mozzarella cheese
- 1 large onions
- 2 tbls. Fresh garlic
- 2 tbls. Italian seasoning
- 1 lb. Portabella mushrooms – diced
- 1 lb. mushrooms – quartered
- 1 lb. fresh spinach
- 3 lbs. leftover Turkey
- 1/2 gal Alfredo sauce (recipe below)
- Dice turkey in medium pieces.
- In a large pot sauté turkey until browned on all sides (approx. 5 min).
- Add onions, mushrooms, garlic and seasoning. Cook until onions are translucent.
- Chop then add spinach – cover pot and let cook 4-5 minutes until all spinach is wilted.
- Drain mix into colander
- Return mix back to pan and add ricotta cheese and Alfredo sauce. Mix well.
- Build lasagna by layering dry pasta in bottom of deep sided pan then ladle on the Alfred, chix, spinach, mushroom sauce. Top each layer with a handful of shredded mozzarella and parmesan cheese until you reach top of pan.
- Cook 350 degrees for about 45-min to an hour or until done.
- Let cool for approximately 10-15 minutes before cutting.
- Enjoy with simple Caesar salad!
Alfredo Sauce (makes 1/2 gal)
- 1 1/2 quart chicken stock
- 3 tbls. Fresh garlic
- 1 1/2 quart heavy cream
- 6 oz. parmesan cheese
- 3 tbls. Italian seasoning
- salt & pepper
- 3-4 tablespoons corn starch in water
- Combine chicken stock, Italian seasoning and garlic in pot and bring to a boil
- Add heavy crème and reduce by 1/2
- Add corn starch, let thicken and simmer for at least 10 minutes