This pasta dish is a natural candidate for a post-thanksgiving meal that makes use of the mass quantities of leftover turkey lingering for days afterwards in refrigerators across North America. It is inspired by a simple dish my Mother used to make to use up bits of leftover steak or roast beef. Her dish involved re-warming the leftover beef in a beef gravy, then using the concoction to dress egg noodles. Using the same basic idea, I'm substituting leftover turkey for the beef, pasta shells for the egg noodles, and a fresh turkey gravy made from leftover bones instead of a jar of store-bought gravy.
chicken gravy post. You'll want to make a slurry out of equal parts oil or butter and flour. Just to make things interesting, I'm using a mix of about half oil and half butter. I don't really come up with exact amounts- I just make enough to coat the bottom of my saucepan with a decent layer of the stuff.
All in all, this is a heavier dish, but every component is packed with intense turkey flavors, and herbs that complement turkey. Using this basic idea, you can easily add on dozens of variations- maybe add in a handful of peas, or diced carrot, or something like a handful of dried cranberries. Basically, it's a thanksgiving dinner in pasta form, and a great way to break up the monotony of thanksgiving leftovers. Making a good dinner out of leftovers is an essential skill that every home cook should make an effort to develop- and is, to some extent, becoming a lost art in today's "need it now" society.