8 ounces fettuccine or linguine, cooked and drained (about 4 cups cooked)
2 cups cubed cooked turkey
2 cups chopped leftover vegetables (whatever you had for Thanksgiving that you think will work!)
2 Tablespoons diced pimiento
½ cup grated Parmesan cheese, divided
Instructions
Heat oven to 450 degrees. Lightly butter a casserole dish, approximately12-by-8 inches.
Place stuffing, 1 cup of the turkey broth, and cream in blender; process until smooth.
Place the cooked fettuccine in a large bowl and add the blended mixture, turkey, vegetables, pimiento, and ¼ cup of the grated Parmesan. Toss to combine. If it looks too dry, add turkey broth and toss until of desired consistency. It will vary depending on your own stuffing and vegetables used. I used about 1-1/2 cups for mine. Spoon mixture into prepared baking dish and sprinkle with remaining ¼ cup of Parmesan.
Bake at 450 degrees for 15 to 20 minutes or until bubbly and golden. Remove from oven and let stand for 5 minutes before serving.
Note: Everyone's leftover casserole will taste different because we all make different stuffings and vegetables. Adjust liquid and seasonings as needed.
Recipe by The Culinary Cellar at https://theculinarycellar.com/last-of-the-turkey-leftovers/