It's the day before Thanksgiving and here I sit with no oven! Thankfully, our original plan was to go to our daughter's for Thanksgiving, but I still feel frustrated and out of sorts by not having an oven! To make matters worse, the Sears call center is obviously NOT in the US. Have you ever tried to explain Thanksgiving dinner to an Indian (?) woman? In addition, she couldn't understand my Southern accent and, needless to say, I couldn't understand much of her accent either! Then she spent 10 minutes rattling on and on about an extended warranty that I should purchase on the spot ($300) if NOT, I would have to pay for the service call...well, DUH. Stay tuned for the rest of the story next week when the serviceman ( hopefully) gets here. Grrrrrrr!!!
On to more exciting things! By the time most of you have time to read this your turkey dinner will be history, but you will probably be blessed with plenty of leftovers. I'm posting our family's favorite leftover recipe. I hope you will like it as much as we do. It is super quick and easy and It also freezes well. So, make a double batch and freeze in meal size portions for later... like while you're decorating the Christmas tree!
Quick Turkey (or chicken) Tetrazzini
8 oz. thin spaghetti, cooked and drained
1 pkg sliced mushrooms, sautéed in butter or 1(8oz) can mushrooms, drained
1/4 cup butter, melted
2 cups diced turkey
2 cans cream of chicken soup
16 oz sour cream
1 cup shredded Cheddar cheese (reserve 1/2 cup for topping)
1/4 cup Sherry or white wine, optional
Combine all ingredients in a large bowl ; spoon into a 3-quart casserole dish. Bake at 350 degrees for 30 minutes or until bubbly.
Sprinkle with reserved cheese. Bake an additional 5 minutes.
To freeze: combine ingredients and spoon into freezer container. Thaw in refrigerator before baking. I line a baking dish with foil, spoon the mixture in, wrap in foil and freeze. When it's frozen, remove from dish. Then to serve, thaw, remove foil,place in same dish and bake!