Leftover Turkey Recipes – Leftover turkey from Thanksgiving can make great recipes. We got a great one that involves broccoli and it only takes a few minutes to make. It makes 4 servings.
Turkey and Broccoli Amandine
Half to three-quarters of an average bunch fresh broccoli
4 ounces medium noodles, uncooked
2 tablespoons butter
2 tablespoons all-purpose flour1 cup half-and-half (or undiluted evaporated milk)
1 cup turkey, chicken or vegetable broth
1 cup diced cheddar cheese
1 teaspoon Worcestershire sauce, or to taste
1/4 teaspoon freshly ground pepper
2-21/2 cups diced cooked turkey
Salt to taste
1/4 to 1/3 cup toasted slivered or sliced almonds
Cook’s notes: If you like, when removing florets from the broccoli, cut the trimmed stalks into spears. Cook the spears along with the florets; drain and arrange the spears over the cooked noodles in the baking dish, then proceed with remainder of recipe, below. The original recipe called for a 10-ounce package of frozen broccoli spears.
Preliminaries: Heat oven to 350 degrees. Butter a shallow baking dish.
— Trim then cut broccoli into large bite-sized florets. Steam or cook in rapidly boiling salted water until just al dente; drain and set aside in a shallow bowl.
— Cook and drain noodles according to package directions. Place in prepared baking dish.
Make the sauce: In a small saucepan, combine butter and flour over medium heat, stirring continuously until mixture is bubbling and golden brown. Whisk in half-and-half, broth, cheddar, Worcestershire and pepper. Stir until the cheese is melted.
Assemble, bake casserole: Add turkey and salt to taste; pour over ingredients in the baking dish. Arrange broccoli florets on top, and sprinkle with almonds. Bake in preheated oven 20-25 minutes, until bubbling.
Presentation: Serve with a tossed green salad and rolls or crusty bread.