You've enjoyed your turkey dinner with family and friends and now you have a giant Tupperware container of turkey leftovers taking up valuable real estate in the fridge. So now what? Barry Parsons of is our guest this week on Sunday Scoff and he has a yummy solution. 

In the microwave, scald

  • 2 ½ cups whole milk
  • 1 ½ cups turkey stock

In a medium saucepan over medium heat, cook together for 2 minutes

  • 1/3 cup butter
  • 3 tbsp flour
  • ¼ tsp black pepper
  • ½ tsp sea salt

Whisking constantly, slowly pour in scalded milk and turkey stock. Continue to cook for two more minutes stirring constantly. Stir in:

  • 2 tbsp dry summer savoury
  • 2 tbsp Dijon mustard

In salted boiling water, cook, just to al dente

  • 3 cups uncooked rotini pasta

Drain and set aside.

  • 3 cups leftover cooked turkey, cut in chunks
  • 1 cup freshly grated parmesan cheese
  • 3 cups grated low fat mozzarella cheese
  • 1 cup chopped button mushrooms (optional)
  • 1 large roasted red pepper, chopped (optional)
  • 8 slices precooked bacon, cut in small pieces

Grease the bottom and sides of a large casserole dish. Place half of the cooked rotini pasta in the bottom of the dish. Layer the casserole with half the turkey, half the parmesan cheese, half the bacon, and half the sauce. Repeat these layers and top with the grated mozzarella cheese. Bake for about 45 minutes to an hour or until the casserole is bubbling and the top is golden brown.