Here’s another quick recipe for you if you’re bored with your leftover turkey already. I’m basing this, once again, off of my bacon-wrapped stuffed turkey breast dinner, but I’ve adjusted the recipe below to assume you’ve just made a regular turkey dinner. Adjust as you wish!
- 5 packets of chicken Oxxo
- 1 12oz (340g) bag of mini bow-tie pasta (I used Manischewitz small “Egg Bows”) – use your favourite pasta
- 3 Tbsp butter or margarine
- 1 slice of bacon, cut into lardons
- 1/4 Cup white or yellow onion, finely chopped
- 3 Tbsp white all purpose flour
- 2 Cups milk (whatever milk or cream you prefer to use)
- 2 Cups shredded cheddar cheese
- 1/2 Cup parmesan or asiago cheese
- 1 Cup cooked turkey meat, diced
- 1/2 Cup leftover stuffing (optional), broken up or diced
- 1/4 Cup leftover peas
- finely chopped parsley or green onion (enough to mix into the pasta and then garnish it afterward)
- Prepare your pasta according to the package, but also add 3 packets of the chicken Oxxo to the water (I also recommend at least a couple of teaspoons of salt), mixing well. Once cooked ‘al dente’, drain and set aside.
- Place the same pot back on the heat and turn it down to a medium heat.
- Add the bacon and cook until nearly done. Drain the fat.
- Add the butter to the bacon, as well as the onion.
- Sweat the onion for a few minutes.
- Once the onion is translucent, add the flour and 2 packets of the Oxxo, then stir constantly, cooking out the flour flavour and creating a roux.
- After a few minutes of this, stir in the milk. After a few minutes, this will thicken up and create a thick, tight sauce.
- Add in the cheeses and stir some more until you have a nice, creamy cheese mixture.
- Add in the turkey, stuffing and peas and stir a moment or two more.
- Now add the pasta and stir. You may need to adjust the milk a bit by adding more if it’s too thick.
- Stir in some of the parsley or green onion, reserving some for garnish.
- Serve once everything has been heated through.
You can also transfer this to a non-stick casserole dish and sprinkle breadcrumbs on top before putting into a 350F oven for about 15-20 minutes or until bubbly and golden brown on top. I couldn’t wait for mine, so I didn’t take the oven route and dove right in. 🙂