So, did you make it?
Did you survive?
It's a couple of days after Thanksgiving. While not a great time to assess all the damage to home, hearth and cooking reputation, it is time to relax and wind down a bit. I hope all of you ate something other than turkey yesterday. One of the most overrated experiences around is turkey leftovers the next day. They should be prepared today or maybe even Sunday. You want to have a little perspective on the meal before you plunge right back in.
We survived quite well here at Crab Central. Travel adventures and friends planning the wedding of one of their own caused turnout to be very low this year. We embraced this calamity by making a few "odd" things for dinner. We shunned the standard Leek Stuffing and replaced it with a chile pepper-cornbread version. (It didn't sell very well though, not enough gravy sopping ability. But I will post it in the future, since I think it would be great with either pork or beef roasts).
Today I'll offer you another Crabby tradition. I'm talking about Turkey Tetrazzini, that gloppy, soupy, must-go melange of turkey and Thanksgiving veg. Since many of you are off shopping and are "cooked out", I'll give you the cheater's version. Enjoy...
1 Family Size Can (26 oz.) Campbells Cream of Chicken Soup
1 bag Extra wide Egg Noodles (16 oz.)
3/4 to 1 pound chopped leftover turkey
1 red bell pepper, chopped
8 oz. peas (or other leftover veg)
Parmesan Cheese, grated (optional)
Prepare the egg noodles according to package directions, but undercook them slightly (say, 1 minute less than recommended).
Preheat oven broiler on high.
While the egg noodles are cooking, in a large pot whisk together the condensed cream of chicken soup with a equivalent amount of non-fat (skim) milk. Heat over medium. When the soup is simmering add the chopped turkey, red pepper and peas. Simmer for two minutes.
Drain the cooked egg noodles and mix into the soup. Stir well, but gently, to combine.
Remove soup from heat. Liberally sprinkle the mixture with bread crumbs. If using Parmesan cheese, sprinkle over the bread crumbs.
Drizzle a light layer of olive oil over the bread crumb-cheese layer and place the pot, uncovered, under the broiler.
Broil until the topping begins to brown, depending on the strength of your broiler, anywhere from 5 to 15 minutes.
Remove from oven and serve.
There you go. Comfort food on the cheap while also helping to empty out the fridge of some of those pesky leftovers. It's not haute cuisine, but you'll be surprised how fast it sells, especially with the teenage crowd. Next time we'll get back to "regular" cooking, though I do have to start getting you ready for Christmas. Sigh, a Crab's work is never done.
Until next time, remember, you can do it, you just cooked Thanksgiving dinner.