With Thanksgiving behind us and Christmas on the horizon, the nagging question is: “What to do with the left over turkey?” This versatile bird can easily adapt to any occasion, even the humble leftover dinner.  Here’s a lovely dish tailor made for an overlooked drumstick or those turkey bits left behind on the serving tray.

12 oz Pasta (pick your favorite kind and cook in salted water until  still a little chewy, retain some of the water)

1/2 cup chopped Carrots
1/2 cup chopped Celery
1/2 cup chopped Onion
2 tablespoons Butter
2 tablespoons Flour
2 cups Chicken Stock
4 oz. Chevre (or other soft white cheese)
1/2 cup Sour Cream
1/2 cup water from cooking your pasta
2 cups Turkey cut into bite sized pieces
salt and pepper to taste

Butter a 9×13 baking dish and set aside. Preheat your oven to 350 degrees F.

In a large skillet melt your butter over medium low heat. When the butter is melted add the carrots, celery and onion and cook until the onion is translucent. Sprinkle 2 tablespoons of flour over the vegetables in the pan and stir to coat evenly and combine with the butter. Cook stirring gently 4 to 5 minutes. Don’t let it stick to the bottom of the pan or it will burn. Add 2 cups chicken stock a little at a time, stirring to combine well before adding more. Let this simmer for a few minutes until it starts to thicken. Add the pasta and stir well, then add the turkey, cheese and sour cream. Stir to combine well and melt the cheese. Taste the mixture at this point and add salt and pepper to taste.

Pour the mixture into your 9×13 baking dish and bake 30 to 40 minutes. The top will brown a little and the casserole will be bubbly.

For another possibility, use shredded cheddar cheese and ham in place of the chevre and turkey. Add the cheese and sour cream before the pasta and ham and stir until the cheese melts and combines with the sauce. Then add the pasta and ham. Cook as above.

Enjoy