We unknowingly - until after dinner anyways - celebrated National Spaghetti Day on January 4. We were knowingly celebrating turkey stock - or the turkey aftermath of said stock anyways. After Thanksgiving, my husband decided to master soup stock - and we have discovered that though we like chicken better than turkey we much prefer turkey stock to chicken stock. It's much richer! So when we need more stock, we are on the lookout for great turkey leftover recipes.
I decided to start close to home and begin with the chicken recipes I knew we loved and just substitute turkey. This chicken spaghetti was my first experiment (and I hope the rest are just as successful!)
Turkey Spaghetti
3 cups of shredded turkey
16 oz. spaghetti
4 cans chicken broth
5 sticks celery, diced
1 onion, diced
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 small pkg of Velveeta, cut into small cubes
Paprika
Boil the spaghetti, as directed on the package, in the 4 cans of chicken broth. Reserve the broth when draining the spaghetti.
Saute the celery and onion in the butter until soft, about 5 min. Add the turkey to heat up (if not hot).
In a Dutch oven, combine spaghetti, sauteed vegetables with turkey, the soups, and the Velveeta. Add enough chicken broth to make it all juicy. Sprinkle paprika on top.
Bake at 350 degrees for 30 min.
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