I blame my father. He can’t resist a side that sounds good. Of course we need creamed turnips along with creamed cauliflower, mashed potatoes, mashed sweet potatoes, and turnip gratin. And that’s just the starches! Every year we pick out a turkey big enough for all of us, not counting the fact that we will be so full of sides that we won’t have a lot of room left for the turkey. But is this a problem? Having too much turkey? Uh, let me think about it. No. No, it is not a problem. It just means more opportunities for creative uses of turkey leftovers, like this luscious turkey noodle casserole. It’s creamy, it’s crunchy, it’s sort of fancy for a casserole. Never mind that though, it tastes great! A perfect home for the leftover turkey that lost out to too many sides. You can also freeze the casserole before you put it in the oven. Then, thaw in the fridge overnight and bake. You can also go directly from the freezer to the oven. It just takes about twice as long to heat it up. Just be sure to wrap your casserole a couple of times with heavy-duty foil before freezing. Be nice to your future self and label and date your casserole too! Then, you’ll know what’s in that mystery dish and remember to eat it within three months for the best results.
Sides to Serve With Turkey Casserole
Waldorf Salad Cold Pea Salad Creamed Spinach Air Fryer Crispy Cauliflower Arugula Salad With Beets and Goat Cheese
Stir in the flour and cook over low heat, stirring, for about 3 minutes. The pasta should be a bit firmer than al dente. So, for example, if the package instructions say bring to a boil and cook for 6 to 10 minutes, add the pasta to the hot water, return the water to a boil and cook it for 4 minutes. While the pasta is cooking, continue on with the recipe. Bring to a simmer and cook over medium-low heat, stirring frequently, for about 5 to 8 minutes. Add salt to taste (depending on if you are using salted stock or not, or salted butter or not, that could be no added salt to as much as a teaspoon added). Add freshly ground black pepper. Stir in the lemon juice and adjust the seasonings to your taste. Transfer the mixture to a buttered 3-quart casserole dish. If you can wait, let the casserole cool a bit before serving. Garnish with chopped parsley, if using.
