My parents are moving, so they gave away some of the frozen meat from their freezer that they weren’t going to get around to eating before they move. Among other things, I got dibs on a turkey! Soon after, my brother and sister-in-law came to visit and we came up with an awesome plan: everyone does Christmas in July, but we were doing to do Thanksgiving in July! We already had the turkey and enough in the house to make all the sides we wanted (or could fit in my small kitchen). In the end, we made turkey, roast potatoes, parsnips, and carrots, my sister-in-law’s family stuffing recipe, cranberry sauce, the fancy and time consuming gravy that usually only gets busted out on special occasions, and rice pudding for dessert (sorry folks, didn’t go all out and do pie this time around). It was all so good, and we may or may not have all had to change into our stretchy pants afterwards.
However, once our impromptu Thanksgiving was over, and our many loads of dishes were cleaned and put away, I had to deal with that dreaded after Thanksgiving question: What do I do with all that leftover turkey?? My usual go-to, turkey stew, was out because July in Texas is just too hot for that nonsense. We had turkey tacos, turkey on salads, turkey sandwiches, and warmed up leftover turkey dinners. Finally, I found this simple recipe for turkey tetrazzini, and it was a hit! Bonus points: it’s a one pot meal. The only alteration I made to the recipe was adding ground pepper to the top of each plateful before eating it. This would also be good with leftover chicken. I forgot to garnish with parsley. I was just too excited to try it!