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
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
First start by adding your pasta and layer all the other ingredients on top of it. Then add in the milk and water. Turn the burner on high until you get a boil going. then turn it down to low. Stand next to it and keep mixing the noodles around. once the noodles are tender and most of the water gone, It is done! Takes about 10 minutes for the noodles to be done. Then mix it around and dish it out. Can also sprinkle with more cheese if you just love cheese!
It literally takes seconds to throw together and minutes to cook! A-MA-ZING!
SIDE NOTE(This is enough for two people) Cooking times may vary, Can add salt & pepper to taste
Disclosure: This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own. #pmedia #pastanight http://cmp.ly/3/8vNxcO. I have mentioned before that Nick is Italian, and that’s a huge reason why we eat so many Italian themed meals with pasta in our house. Having a few family members that need special elements in each meal can sometimes be challenging, but I have found unique ways to meet their nutritional needs with some family favorite meals. I make a “Secret Recipe” Sunday Sauce (Spaghetti Sauce) that I use as the base for several meals. Some people just call this spaghetti sauce or marinara, but when Nick’s dad lived with us many years ago, he said his family always called it Sunday Sauce (because they prepared it every Sunday for the big family meal).
This recipe makes a huge sauce pot, so there is extra that I can freeze. Some of you know me well, and know how far out I have my menu plan on my Google Calendar, and it makes it easy to work recipes using this sauce into rotation about once a week. Today, I am going to finally reveal the “Secret Recipe” as I pair it with some Barilla PLUS Angel Hair Pasta for Sunday Spaghetti Sauce.
I start by making a trip to Stop & Shop Grocery Store to stock up on ingredients. I like using the PLUS (yellow box) Barilla Pastas whenever possible, because it adds needed protein, ALA Omega 3, and extra fiber. For this recipe, I’m featuring the PLUS Angel Hair Pasta.
When I’m ready to prepare the meal, I start by browning 1 pound of lean ground beef with 1 pound of Maple Flavored Breakfast Sausage in a skillet. I chop up an onion, and add it to the meat mixture. Cook it until the meat is completely done and the onions are clear. Then, add it to your sauce pot.
Now, pour in 2 large cans of Tomato Sauce, 2 small cans of Tomato Paste (I prefer the kind with Basil, Oregano, and Garlic already in it), and minced garlic. If you want a larger batch, just add additional cans of tomato sauce and paste, or feel free to add a jar of Barilla Marinara Sauce to bulk it up. Next, I add my spices. This part is a little tricky, because I don’t measure them out, I just pour until it “looks” right. I’ll add more later, if needed. Since I was planning to share the recipe, I measured today, and it’s about 1 tablespoon of each. Some needed more added later on and I forgot to measure. Honestly though, it’s personal preference. This simmers for hours on low, so you can taste a spoonful and decide if it’s just right for you, or if one or more spices need some extra help. Just like with my meatloaf recipe, the maple flavored breakfast sausage gives it a unique and delicious flavor that will keep people guessing. You can see in the picture above that it’s difficult to tell the beef and sausage apart once it’s cooked together anyway.
Now, the final secret is how I sneak vegetables into the sauce. We have picky eaters, and a son on the Autism Spectrum with texture issues. There are certain vegetables he just won’t eat. So, when I make batches of “Sunday Sauce” I add some veggies, such as broccoli, spinach, cauliflower, etc into the blender and puree them. I add them to the sauce and no one but me knows they are in there. Everyone gets extra servings of vegetables and the stronger spices in the sauce disguise any “yucky” flavor kids think vegetables might have.
Finally, I store the leftover sauce in freezer safe containers. This makes it so easy to use again. The day before I plan to use it, I move the container from the freezer to the fridge to unthaw overnight. The next afternoon, I pour the sauce into a smaller sauce pot on low, and allow it to re-heat. When it’s dinnertime, I simply prepare a box of Barilla pasta, top it with freshly grated Parmesan cheese, a slice of garlic toast, and dinner is served!
Sunday Spaghetti Sauce #Recipe paired with @BarillaUS PLUS Angel Hair Pasta #PMedia #PastaNight
2 6 oz cans of tomato paste ( I prefer the Basil, Garlic, and Oregano flavored)
1 med onion, diced
3 cloves garlic, minced
1 tbsp basil
1 tbsp cilantro
1 tbsp garlic powder
1 tbsp Italian Seasoning
1 tbsp oregano
1 tsp sugar
*may need to add more of each spice, depending on taste preference. Start taste testing at the 1 hr mark)
Can also add a jar of Barilla Marinara Sauce. If you want to make a larger batch of sauce, just add a can of tomato sauce and a can of tomato paste, then increase spices as preferred.
Brown meat and sausage, and add diced onions until meat is browned and onions are clear.
Combine tomato sauce, tomato paste, and all seasonings/spices in a large saucepot on the stove.
Start the heat on medium until it bubbles, and reduce heat to low/medium low. Keep covered, except when stirring.
About every 30 minutes, I remove the lid and stir, to prevent burning/sticking to my sauce pot. I usually let it simmer on low for about 4 hours.
When the sauce is ready, I start boiling my water to make the PLUS Angel Hair Pasta.
While waiting for the water to boil, I butter some Italian Bread, and sprinkle garlic salt on top. I bake it in the oven while the pasta is boiling, so they're ready to serve at the same time.
When I plate the spaghetti, I add some freshly grated Parmesan Cheese on top, then serve!
Since Barilla Pasta has so generously sponsored this post, and I’ve used their products for years anyway, I thought I’d take a moment to mention the different varieties of pasta they offer. They do have the traditional line (Classic Blue Box) of pastas in an assortment of shapes and sizes, but they also offer Whole Grain, PLUS, Veggie, White Fiber, Tortellini & Tortelloni, Gluten Free Pastas, and Sauce (also Gluten Free). Additionally, they also have some delicious pasta recipes on their website, if you’re looking for some to add to your menu rotation.
I will tell you that this recipe got mixed reviews in our house. Surprisingly, all three kids LOVED IT, and there were no leftovers, they each had thirds! Nick, not so much. He ate it, but said, he didn’t care to have it again. I think it was too much red pepper. So, if you make this, and you’re not a huge red pepper fan, consider cutting way back or even leaving that out. Continue reading »