Sunday Scoff | Turkey parmesan rotini

You've enjoyed your turkey dinner and now you have a giant Tupperware container of turkey leftovers taking up valuable real estate in the fridge. So now what?

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 rockrecipes.com 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 aldente

  • 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.

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.