| This recipe is liked by 0 person(s). |
Leftover Turkey-Spaghetti Pie
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Katie Brown Celebrates
| 4 qts. | water |
| 1/4 c. +1/2 tsp. | salt |
| 1 (1 lb.) pkg. | spaghetti |
| 3 Tb. | butter |
| 1 | onion, chopped |
| 2 | cloves garlic , chopped |
| 2 (8 oz.) cans | sliced olives |
| 2 (8 oz.) jars | pimientos |
| 1 1/2 c. | leftover mushroom gravy, (or 1 can cream of mushroom soup) |
| 4 c. | crushed tomatoes, with juice |
| 2 c. | chicken stock |
| 1 1/2 (8 oz.) pkg. | cream cheese |
| 1 tsp. | crushed red pepper |
| 4 c. | leftover turkey, chopped |
| 1 c. | bread crumbs |
1. Preheat oven to 350 degrees.
2. Bring water and 1/4 c. of the salt to a 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 saute until onion is soft, about5 5 minutes. Add olives, pimientos, gravy, tomatoes, stock, cream cheese, pepper and the remaining 1/2 tsp. 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 13x9" 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe