Faced with a refridgerator full of leftovers, we had no desire to eat any of them in the original form that they were created (lots of recipes to post over the course of this week). So, we took the bag of the last of the turkey, and used that to make a homemade turkey soup.
Our usual soup is based off of and liberally adapted from the soup from How to Cook Without a Book.
We started with 6 cups of homemade seasoned turkey stock (now there's a recipe I couldn't post because um... I don't remember what I threw in. Suffice to say, we made about ten cans worth (20 cups) of stock. Mm, yum!).
Sautee one chopped onion and a heaping tablespoon of chopped garlic in a small amount of olive oil. Add approximately 1 cup leftover green beans, and 1 cup chopped carrots. Sautee until onions are starting to soften.
Add stock, and leftover cooked turkey (maybe 2 cups chopped?), and a can of diced tomatoes. Season with salt, pepper to taste. Add two bay leaves, one small handful crumbled dried sage leaves, 1/2 small handful crumbled dried savory leaves, and 1/2 small handful crumbled dried Greek oregano (I had fun drying spices this past summer).
Two large handfuls of noodles (we've been using whole wheat egg noodles for the extra fiber and healthy factor).
Makes four very very good sized helpings. Serve with crusty bread or croutons for a hearty meal.
I was walking through the grocery store, thinking about the houseparty I was planning, and brainstorming Friday's dinner. I had already planned on a crockpot pulled pork recipe, and was considering lasagna. As I walked down the pasta aisle, a brainstorm occurred, and I wondered if it would work. So of course, I had to try it out.
Turkey Carbonara Lasagna
a Deb Atwood original
2 jars Classico roasted garlic alfredo sauce
1 box Barilla lasagna noodles
10 oz package sliced baby portabello mushrooms
shredded cooked turkey (enough for one layer)
4 1/2 c shredded part skim mozarella
1/2 lb bacon cooked crisp and crumbled
Assemble lasagna as follows in lasagna pan, leaving 1/2 inch gap around all sides.
Spread sauce on bottom of pan. Put in one layer of noodles.
Spread sauce over noodles. Layer with half the mushrooms and 1 1/2 cups of mozarella. Add another layer of noodles.
Spread sauce over noodles. Add one layer of shredded turkey. Sprinkle bacon over turkey. Add 1 1/2 cups mozeralla over bacon. Top with another layer of noodles.
Spread rest of sauce over noodles. Place mushrooms in a single layer and top with rest of mozarella.
If you want to assemble ahead and cook later, stop at this point. Continue when ready to cook.
Preheat oven to 350 degrees. Add about 3/8 to 1/2 inch deep hot water to pan in the 1/2 inch gap around the lasagna -- this is to help steam the no-cook noodles since the alfredo sauce doesn't have a lot of liquid.
Cover the pan with heavy duty foil, and bake for 1 hour. Let sit for ten minutes to set after it comes out, then slice into 20 servings and enjoy