Showing posts with label Turkey Casserole. Show all posts
Showing posts with label Turkey Casserole. Show all posts

Thursday, November 19, 2015

Turkey Tetrazzini #recipe @LucyBurdette


LUCY BURDETTE: okay, so this isn't technically a Thanksgiving recipe, it's a what-to-do-with-leftover-turkey recipe. (Should you be so lucky!) And everyone probably has their own version of this same dish. 

I wanted to squeeze in some extra vegetables, so I added spinach along with the peas. There will be a million variations you can try--leave out what you don't like, adjust the cheese, replace some of the milk with extra gravy or low sodium chicken broth, add mushrooms, add sliced olives if salt isn't a worry. Once you've put it together, you can add a salad or other green vegetable and you've got a wonderful, comforting meal for your leftover guests:). It feeds a good group (6-8 with a salad) and can be made ahead of dinner time and refrigerated. Because this version of the recipe uses Swiss cheese mostly, with some Parmesan as topping, it ends up in the low-sodium range.


2 tablespoons butter
2 tablespoons flour
Half a cup chopped pimento (next time I'd use more!)
Four celery stalks, chopped
One onion, chopped or 3 leeks, cleaned and chopped
1 cup shredded Swiss cheese
2 cups milk
1 cup leftover chicken or turkey
One package frozen peas
One and a half pounds good spaghetti or other pasta
2 cups fresh spinach
Season with a little salt and pepper if you think it's needed
3-4 tablespoons shredded Parmesan

Preheat the oven to 350 and grease a 9 x 13 pan well. Melt the butter and saute the celery, onions, and leeks for five minutes. Add in the flour and mix well, cooking for a few extra minutes on low heat. Slowly stir in the milk, whisking away lumps and allow the sauce to thicken. In a separate pot, cook the spaghetti--I like to break the strands in half. Drain and set aside in a large bowl.

Mix the peas and spinach and pimentos and turkey into the cream sauce and simmer for a minute. Add the shredded cheese and stir until melted. Mix the creamed ingredients with waiting spaghetti. 

Spread this into the prepared pan and top with Parmesan. Cover with foil. Bake until bubbly--about 40 minutes. Remove the foil for the final ten minutes to brown the top.

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Tuesday, November 25, 2014

#Thanksgiving Cooking Advice from Captain Kirk and a Great Use for Leftover Turkey via Cleo Coyle

How do you like to use your Thanksgiving leftovers? Here's an idea for you, adapted from a real Fire Captain's firehouse kitchen: Fast Truck Turkey Casserole
But before I share the recipe with you, I have a rather entertaining fire safety warning from another sort of Captain.

Below is actor William Shatner with a new musical version of Eat, Fry, Love, a Turkey Fryer Safety Video he made for State Farm a few years back.

Take it away, Captain!

* * * * * * * * * * * 

Thanks, Bill, we love you!

If you do not see the video embedded
above, click here to watch it on YouTube.

Thanksgiving Day Giveaway!

We're celebrating Thanksgiving this week with
giveaways every day at Mystery Lovers' Kitchen. 

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Happy Thanksgiving!

And now for today's recipe...

"Fast Truck" (Firehouse)
Turkey Casserole

Recipe Note from Captain Colston:

"When I first started as a firefighter, I still lived at home, like a lot of us firefighters did when we started out, so I could only cook things from a box. This is a real quick meal that we created from leftovers one night when we didn’t have a lot to spend. It’s a fast meal to make, which is nice when you’re busy at the station."

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Recipe Note from Cleo:

The recipe that follows is my adaption of the captain's recipe. Why did I have to "adapt" it? Because the captain's original portions were huge! The funny thing is, he claimed his original recipe would "Serve 4." Oh, sure, 4 firefighters maybe. For us mortals, however, the amounts were more like serves 12. I halved it and got a serving of 6, added a bit more detail, including oven temperatures and time, a tweak on the ingredients for better flavor, and quickie directions on cooking chicken breasts, if needed.

Serves 6


4 cups cooked turkey, chopped (or 2 chicken breasts cooked and chopped)
6 cups leftover stuffing or one 12-ounce box of turkey stuffing 
14-ounce can of chicken broth or 1-3/4 cups of fresh stock
1-2 tablespoons butter or margarine
4 slices cooked ham, quartered (or six slices of round breakfast ham or Canadian bacon)
8 ounces pepper jack cheese (deli slices or block cheese)*

*Note: If you don't care for spicy flavor, substitute any mild cheese that melts easily: e.g., Monterey Jack, Colby-Jack, mozzarella, or a young Provolone or Asiago.

Step 1 - You can use leftover turkey or chicken for this recipe; rotisserie chicken; or roast or grill your chicken breasts fresh. To roast raw chicken breasts, sprinkle them with salt, pepper, and poultry seasoning; place them in a greased shallow pan; and cook them for about 45 minutes in an oven preheated to 325 degrees F. Do not overcook or your chicken will be dry. Chop up the cooked chicken and set aside.

Step 2 - Preheat your oven to 350 degrees F. Generously grease a shallow 8 x 12-inch glass dish or casserole pan with butter or margarine. In a large bowl, mix together the stuffing and broth. If you roasted chicken specifically for this dish, I suggest adding the pan drippings to the stuffing bowl for even more good flavor. Pour the stuffing into the pan. Using the back of a large spoon, press it into an even layer, and bake until the top is crispy and brown, about 20 minutes.

Step 3 - Spread the cooked chicken evenly on top of the cooked stuffing. Arrange the ham slices on top of the chicken and return it to the hot oven for 10 minutes. Remove the pan once more and cover it evenly with the cheese slices (or shredded block cheese). Bake for 10 more minutes, until cheese is mostly melted. Finish under the broiler for 3-5 minutes, until the cheese is bubbly.

This turkey or chicken casserole is delicious served with sweet corn and a salad. May you eat it with joy.

F o o d i e


Happy Thanksgiving, everyone!
May you eat with bountiful joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

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