Still wondering what to do with those turkey leftovers? Here is a quick, hot recipe to heat you up well past Thanksgiving.
Turkey Mushroom Mac N Cheese
1 box elbow macaroni
Leftover turkey meat, cut into chunks
2 tablespoons butter
8 ounces mushroom, halved or quartered, depending on size
¼ onion, diced
3 cloves garlic, minced
leaves from a few sprigs of fresh thyme
¼ cup chopped basil
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups freshly grated Monterey jack cheese
¼ cup freshly grated parmesan cheese
2 tablespoons white wine
1 cup whipping cream
In a large pot, salt pasta water and bring to a boil over high heat. Once water comes to a full, rolling boil, cook macaroni according to package instructions.
Meanwhile, in a large skillet over medium heat, combine butter, mushroom, onion, garlic, thyme, basil, salt and pepper. Cook, stirring occasionally until mushrooms are tender and onions are translucent.
Add in wine, let simmer for a moment then stir in whipping cream. Heat until mixture just barely starts to bubble.
A little at a time, stir in cheeses, making sure each addition is fully melted before adding the next.
Once all of the cheese is fully incorporated, stir in turkey to coat and continue cooking until turkey is hot. Once hot, stir mixture into cooked macaroni.
Serve with some Fluffy Delicious Homemade Rolls.