The leftovers after a Christmas feast are one of the finest parts! Here is a fantastic recipe for leftover turkey! With your leftovers, try this delicious turkey lasagna!
REMAINS OF TURKEYSAGNA Remaining turkey lasagna Written by Foodieaholic Ingredients Lasagna noodles, 1 lb. Ricotta, 16 ounces Camembert cheese 3 cups the cheese mozzarella One big onion 2 teaspoons fresh garlic Italian seasoning, 2 tbsp chopped portobello mushrooms, 1 lb. 1 pound of quartered mushrooms Fresh spinach, 1 pound 3-pound leftovers Turkey Alfredo sauce, half a gallon (recipe below) Instructions Make medium-sized turkey cubes. Brown the turkey on all sides in a large pot (approx. 5 min). Seasoning, onions, mushrooms, and garlic are added. Cook onions until they are transparent. Chop the spinach, then add it, cover the pot, and heat for 4–5 minutes, or until all the spinach is wilted. Pour mixture into a colander. Put the mixture back in the pan and top with Alfredo sauce and ricotta cheese. Mix well. Create the lasagna by placing dry spaghetti in the bottom of a deep pan, followed by a layer of mushroom sauce. Until you reach the top of the pan, sprinkle some shredded mozzarella and parmesan cheese on top of each layer. Cook at 350 degrees for 45 to 1 hour, or until finished. Allow it cool for 10 to 15 minutes before slicing. Enjoy with a basic Caesar salad. Foodieaholic is the author of Alfredo Sauce. One and a half quarts of chicken stock 3 teaspoons fresh garlic 1 1/2 gallons of heavy cream Parmesan cheese, 6 ounces Italian seasoning, 3 tbsp both salt and pepper Water and 3–4 teaspoons of corn starch Instructions Bring chicken stock, garlic, and Italian spice to a boil in a pot. Reduce by half after adding heavy cream. Add corn starch and boil for at least 10 minutes to thicken.
Chef Shane Ocean Catering Company deserves special recognition for providing this fantastic dish!
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