This combination of ingredients sounds a little odd, but the result is really good. Feel free to add other leftovers. Green bean casserole made with mushroom soup sounds like a perfect addition, and you might be able to skip the can of mushroom soup if it's juicy enough. And if you had some dried cranberries to stir in, that would go well.

Sweet Potato Turkey Pie

2 tablespoons butter, melted
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 17-ounce can sweet potatoes (drained and mashed) or leftover sweet potatoes
1/2 cup chopped onion
1 tablespoon butter or olive oil
2 cups diced cooked turkey
1 10 3/4-ounce can cream of mushroom soup
1 8 3/4-ounce can whole kernel corn, drained
1 cup frozen peas
1 small tomato, peeled and diced
1/4 teaspoon salt

Beat melted butter, nutmeg, allspice, and salt into the sweet potatoes. Line a 9 inch pie plate with potato mixture, building up edges 1/2 inch high. Cook onion in 1 tablespoon butter until almost tender. Stir in turkey, soup, vegetables, and 1/4 teaspoon salt. Bake at 350 degrees for 35 minutes.

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My family always made turkey hash, to my mind the best of all uses of Thanksgiving leftovers.

Turkey Hash

Stuffing
Cooked turkey
Gravy

Put half of the stuffing in a casserole dish. Cover with turkey meat and some gravy. Make another layer of stuffing and top with more gravy. Bake until bubbly hot. Serve with cranberry sauce.

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I know some people like turkey tetrazzini. Most of the recipes I've seen involved broccoli, and maybe that's what I didn't like. Don't get me wrong, I like broccoli, but for some reason not fixed this way.

Here is recipe I will try:

Turkey Tetrazzini


12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry (or vermouth or dry white wine)
3 cups coarsely chopped cooked turkey
1 cup peas
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
1/3 cup shredded Swiss cheese
2 Tbsp lemon juice
Salt and Pepper
Ground nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)
Freshly chopped parsley for garnish (optional)



Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.

In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.

Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Garnish individual servings with chopped parsley.

Yield: Serves 4 to 6.