Turkey Tetrazzini-Alfredo

Let me start by saying that I usually only like leftover turkey with gravy or on a sandwich...I mean, there is nothing better than a turkey sandwich with homemade cranberry sauce, chipotle mayo, lettuce, and a slice of smoked Gouda on a Kaiser roll!  

So...I came to the end of the "good" slices of turkey that can be used for sandwich and only had the "scraps" (you know what I mean...still yummy but small) left.  My husband calls on his way home from work and of course he asks, "What's for dinner?"  The answer for the 3rd day in a row..."leftovers"!  I was so over it!  He suggested a pasta so I went searching through my freezer, refrigerator  and cabinets and this is what I came up with.  It was a hit with the whole family!  I actually surprised myself!  I credit my new Taylor Swift "Red" CD blaring as I danced around my kitchen...I just love cooking and listening to her music!  Anyways, I hope you enjoy!

Ingredients:

1lb Mezza Penne Pasta (or any tubed pasta would be fine)
1 1/2 cups of broccoli (I used frozen because it is what I found in my freezer)
1/2 cup white wine (or just use chicken stock)
1 cup chicken stock
2 cups heavy cream
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
2 cups chopped leftover turkey (I used white and dark)
2 cups Panko bread crumbs
1 teaspoon fresh thyme leaves
2 tablespoons fresh Italian Parsley
2 tablespoons of butter and olive oil
2 tablespoons of flour
2 cups cheese (I had a shredded 6 Italian cheese mixture so I used that, Parmesan would work great too)

Step 1:

Preheat broiler.  Bring large pot of water to a boil and season heavily with salt.  (Now because I am using frozen broccoli, I just added that to the water for a few minutes and then scooped them out and put them aside.  Then cook the pasta according the package directions.

Step 2:

Meanwhile, salte onions over medium low heat in about 2 tablespoons of olive oil and 2 tablespoons of butter until onions are translucent.  Add garlic and thyme and cook a few minutes more (be careful not to burn the garlic).  Sprinkle flour over the onions and garlic and cook until the raw flour flavor is gone, about 2 minutes.

Step 3:

Increase heat and add wine, reduce by 1/2.  Add chicken stock and heavy cream, bring to a simmer, and reduce heat back to medium low.  Slowly add cheese, whisking it until it is melted and incorporated into the sauce.

Step 4:

Add broccoli and turkey into the sauce.  Heat through.  Pour over the pasta and mix thoroughly.  Pour into a casserole dish, cover with Panko bread crumbs and chopped parsley, and place under the broiler for a few minutes...be sure to watch it!!  You want the Panko to be golden brown, and it takes NO TIME (a few minutes)!

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Eggnog Bread Pudding

Well, it has been a while since I posted anything, but I wanted to be sure to post this for the holidays (especially for my friend Megan)!  We LOVE bread pudding in my house...as you can see, I recently posted another bread pudding recipe, but this recipe is just PERFECT!  Do they make eggnog all year???  I am not sure, but it is just right for bread pudding.  I made this for breakfast a few weeks ago and it was a hit.  Personally, bread pudding is more of a dessert, but either way this is so good!

Bread Pudding Ingredients:
1 loaf french bread (cut into 1 inch pieces)
1/2 cup brandy/cognac (I used Korbel)
6 eggs
1 1/2 cups Eggnog
1/2 milk
1 tablespoon cinnamon
2 teaspoon vanilla extract
1/4 cup brown sugar
1 stick butter (melted)
pinch of salt (about a teaspoon)

Step 1:  Cut french bread into 1 inch pieces and place in a 2 inch deep casserole dish and evenly pour melted butter over the bread.

Step 2:  Whisk all other ingredients together and pour evenly over the bread.  Bake at 350° for 35-45 minutes (until knife comes out clean)

Traditionally I top it with maple syrup BUT this time I put a little splash of French Vanilla Coffee Creamer on top (I know...it sounds weird), but it was delicious!

I apologize...not the best picture, but oh so yummy!

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