Anytime that we get a Thursday and Friday off, it’s obviously going to be a great weekend. It gets even better when it’s Thanksgiving and my mom has my brother, his girlfriend, David and I over for three nights of family fun, redwood trees and great food. My mom only lives an hour and a half from our house, but it feels like a completely different place because we’re right by Muir Woods and have tons of hiking at our disposal. Before I get into my latest leftover creation, here are a few fun pictures from the weekend:
I read a quote the other day that was far too fitting: “If you don’t have leftovers after Thanksgiving, you did it wrong.” Compared to most Thanksgiving meals that I’ve heard of, ours is apparently pretty healthy, but we have tons of turkey leftover because my mom buys the biggest one she can find. Normally around 24 lbs. On Friday night, we made a Shepard’s Pie, which was delicious, but needed to keep repurposing the leftovers. We got sent home with a large amount of turkey (and stuffing), so for our Sunday dinner I decided on a healthy version of an Alfredo sauce for Turkey, Brussels Sprout Alfredo.
What you need (4 servings):
4 cloves of garlic, minced
1/2 tablespoon olive oil
3 tablespoons flour (or gluten free flour)
1 cup chicken broth
1 cup nonfat milk
3/4 cup grated parmesan
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup chopped cooked turkey (or chicken)
1/2 cup shredded Brussels Sprouts
1 large handful pasta of choice (we used brown rice noodles)
Start a pot of water boiling and cook the pasta to the directions on the package. As that cooks, heat a medium to large skillet with the olive oil. Add the garlic and stir for a few minutes as the garlic cooks. Sprinkle in the flour and combine to start the roux. Once combined, add the chicken broth and continue to combine.
Once those have combined, add the milk and lower the heat to let them simmer together. Once bubbling, add the cheese and stir together to thicken the sauce.
This is a great time to add the turkey and brussels sprouts to let them begin cooking. Sprinkle with salt and pepper. Continue to stir until the pasta is cooked and the turkey is warmed.
When the pasta is done, drain it and toss it in the pan with the sauce. Plate and sprinkle with a tiny bit more parmesan cheese. It’s the perfect comfort food that isn’t as guilty as it feels. What’s your favorite way to repurpose Thanksgiving dinner?
Svelt Sveti's Kitchen 