This is quite simply the perfect dish after the big event, when you’re not quite ready to let the taste of the holidays go.
And really, at what Thanksgiving feast are you not already thinking about what to do with the leftovers?
Ingredients
| 4 qts. water | 1 ½ c. leftover mushroom gravy (or 1 can cream of mushroom soup) |
| ¼ c. plus ½ tsp. salt | 4 c. crushed tomatoes, with juice |
| One 1-lb. package spaghetti | 2 c. chicken stock |
| 3 Tbsp. butter | 1 ½ c. (8-oz.) packages cream cheese |
| 1 onion, chopped | 1 tsp. crushed red pepper |
| 2 cloves garlic, chopped | 4 c. leftover turkey, chopped |
| 2 (8-oz.) cans sliced olives | Non-stick cooking spray |
| 2 (8-oz.) jars pimentos | 1 c. breadcrumbs |
Preparation
1. Preheat oven to 350 degrees.
2. Bring water and ¼ cup of the salt to boil and cook pasta for 1 minute less than the package recipe.
3. Heat a large sauce pot over medium heat and add butter. Once butter is hot, add onion and garlic, and sauté until onion is soft, about 5 minutes. Add olives, pimentos, gravy, tomatoes, stock, cream cheese, pepper, and the remaining ½ teaspoon of salt. Bring liquid to a simmer and cook for 15 minutes, stirring often. Make sure cream cheese melts completely, then add turkey.
4. Add pasta to sauce and mix well. Coat a 13 x 9- inch pan with nonstick spray and add mixture, spreading evenly. Cover evenly with bread crumbs.
5. Bake until bread is toasted and pie is hot throughout, about 20 minutes. Remove pie from oven and let rest 10 minutes before cutting.
Serves 12
