Ingredients:
Leftover cooked white-meat turkey
Leftover roasted Brussels sprouts with bacon & walnuts
Sliced mushrooms
1/2 an onion, diced
Egg noodles
Olive oil
Heavy cream
Flour and turkey gravy seasoning
Directions:
Heat the oil in a pan, and stir in the chopped onions. Cook until translucent, then add the flour/gravy mixture. Brown for a couple minutes, then add the heavy cream and some hot water. Heat through, then add more flour or more water until you have the consistency of cream of mushroom soup. Alternatively, use a can of cream of mushroom soup. Add in the chopped turkey and heat through. Add salt and/or pepper to taste.
At the same time, cook the egg noodles according to the package directions. Heat some butter in a separate pan, add the mushrooms, and cook until browned. Then add in the Brussels sprouts and heat through.
When everything is heated, mix it together in a casserole dish. Sprinkle crushed cracker bits, dried cranberries, and Parmesan cheese on top. Put it in a 350 degree oven until the top is slightly browned, about 10-15 minutes.
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| Sorry for the poor picture quality; one of these days I will get a real camera. |
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