When talking about leftovers you've got a myriad of options for reviving them. There's always the head-to-toe warming turkey soup and a variety of creative sandwich options. But don't forget to make sure that you store your leftovers properly. Once the food has cooled, store all of the remnants in containers with tight-fitting lids. Or to save time, and because you know that you lose all energy as soon as you get hit by that potent L-tryptophan, just stick some CoverBlubber on the bowls and you're done! CoverBlubber is not only great for left overs, but it's great for prepped food as well. Never worry about losing a lid again!
CoverBlubber is reusable, seals airtight and replaces pesky plastic wrap. Its super-stretchy properties helps it fit on almost any container and simplifies the clean-up detail immensely.
So we'll share with you a few of our favorite ideas for reliving that Thanksgiving glory each time you pull out those leftovers. Why give your stomach a break from all of that deliciousness? Let's dive right in with some creamy homerun Turkey Tetrazzini.
PREP TIME: 20 minutes
COOK TIME: 30 minutes
RECOMMMENDED PELLETS: Any
SERVES: 6 to 8
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon ground pepper
1/2 teaspoon salt
3/4 cup frozen peas
3/4 cup carrot
1/2 cup white wine (or sherry or broth)
1/2 cup flour
4 cups chicken broth (or turkey broth)
1 cup parmesan cheese, divided
4 ounces cream cheese
1/4 teaspoon nutmeg
1 (8 ounce) package thin spaghetti, cooked
2 cups leftover turkey meat, cooked and shredded
1/2 cup breadcrumbs or panko
Fresh oregano, for garnish
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.
Meanwhile, melt the butter in a large pan along with the olive oil. Add onion, celery, pepper, salt, carrots, and ground pepper and saute until vegetables are tender.
Add flour and stir until vegetables are coated and flour is all golden.
Add wine or 1/2 cup of stock and stir quickly until flour is absorbed. Gradually add broth, stirring constantly.
Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently. Remove from heat.
Add the nutmeg, 1/2 cup Parmesan cheese and the cream cheese, stirring until cheese melts. (A whisk will be the best tool to break down and incorporate all of the cream cheese.)
Add the peas, turkey and pasta. Stir until blended.
Coat a casserole with non-stick spray and transfer mixture to the casserole.
Combine breadcrumbs (or panko) with the remaining 1/2 cup of Parmesan cheese. Sprinkle mixture evenly over the top of the casserole.
Place on the grill grate and bake for 30 minutes or until lightly browned and bubbling.
Let rest for 15 minutes before serving. Top with a sprinkle of fresh oregano.