One of the best things about Thanksgiving dinner is the leftovers, specifically, the leftover turkey. Jesse and I have done a darn good job plowing our 8.42 pounder down, but the other day I stopped him as he pulled it out of the refrigerator. I cut him off, so I could make this delicious recipe. Now, we pretty much only have the wings left and not enough that I can really make anything with. I will be making some turkey bone broth with the carcass though. I’m wishing I had a bit more turkey meat, so I could make soup, but ah well. Have you made anything spectacular with your leftover turkey or other Thanksgiving dishes? If so, please share!
- 2.5 cups leftover turkey meat, chopped
- 1 cup crimini mushrooms, sliced
- 2 cloves garlic, minced
- 4 Tbsp grass-fed butter
- 1/2 cup dry white wine (I used chardonnay)
- 1/2 tsp sea salt
- 2 Tbsp coconut flour
- 3/4 cup full-fat coconut milk, plus more if needed
- 1/2 cup chicken or turkey broth, preferably homemade (plus more if needed)
- Dash of nutmeg
- Pepper to taste
- 1.5 cups frozen green peas
- 2.5 cups cooked spaghetti squash strands (~1/2 of a large squash)
- 2 slices of cooked bacon, chopped
- Fresh chives for garnish, optional
- In a large pot or skillet, melt 1 Tbsp butter over medium heat. Add garlic and saute for a 30 seconds. Add the mushrooms and sea salt, then sauté for a couple minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half. Once done, remove from pan and set aside.
- Add the remaining butter (3 Tbsp) to the pan you cooked the mushrooms in, over medium heat. Once melted, add the coconut flour and whisk together with the butter for a couple minutes. Next, slowly add 3/4 cup coconut milk and 1/2 cup broth. Bring to a simmer and continue to whisk for 5-8 minutes over medium-low heat, until mixture has thickened. Add the nutmeg.
- To the sauce, add the mushrooms, cooked turkey, chopped bacon and peas. Stir together and let cook for a couple minutes.
- Add the cooked spaghetti squash strands and season to taste with pepper and sea salt; stir to combine. Splash in more broth and/or coconut milk if needed; you want the mixture to have a little extra moisture since some of it will cook off in the oven. If it’s a little soupy, that’s okay — a lot of it will soak up, especially once it cools.
- Pour the mixture into a greased casserole dish and bake at 350 degrees for 20-25 minutes. Serve with fresh chives garnished on top, if using.