The Best Use of Turkey Leftovers Ever!
Ingredients:
3-6 cups of Turkey (large chunks are fine, as are using both dark and white meat parts, and don't worry about removing the bones, that can be done later)
1/2 c. Dry White Wine
1 Onion, Chopped
1 tsp Salt
1/4 tsp. Thyme (dried)
1/4 tsp. Pepper
2 T parsley (dried, or fresh minced)
Directions:
Mix these with 1 c. water in your slow cooker. Cover and cook on low for 4 hours (if you are using uncooked turkey or chicken parts, then extend this to 8-10 hours).
When done, remove the turkey and strain the broth to save and reuse for the sauce.
Debone and shred or cut turkey into bite sized slivers.
Add 1/3 c. butter to empty slow cooker and turn heat to high and melt the butter.
Stir in:
1/3 c. flour
gradually add reserved broth,
Add in 1/2 c. light cream (or half n half or lightly diluted heavy cream)
Cook on high for 30 minutes until bubbly then add back the shredded turkey and 8 oz. of broken and cooked spaghetti (follow package directions).
Optional: add a 4oz. can of mushrooms, drained, along with the spaghetti.
Cover and Cook on High for 15 minutes.
Sprinkle with shredded parmesan cheese and serve.
Serves 8.
TIP: Can do turkey (or chicken) and broth a day ahead. Allow 1 hr. of prep time to finish when you do that.
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