OK, kids, here is the one-step way to use up all the rest of your bird after you are done with making soup with the frame and eating sandwiches all day Friday. Finally, we can turn our attention away from the bird and look forward to what you are going to put under my menorah this year. I need socks.
 
 
Turkey Tetrazinni
Serves 6-8
 
4 c. leftover diced turkey meat
3 c. chicken stock or turkey stock
1 c. half-and-half
3 T. butter
4 T. flour
pinch of ground nutmeg
3/4 t. cayenne pepper
1 t. dried thyme
1 c. minced onion
1 c. minced celery
1 c. peas
1 c. sliced mushrooms
1 c. sliced carrots
12 oz. dried pasta (macaroni, fusille, farfalle, penne all work great) cooked al dente
4 oz Reggiano Parmesan, grated
12 oz. white aged cheddar cheese or hard cheese of your choice, grated
2 c. fresh bread crumbs, tossed in 3 T. melted butter and 3 T. ground Parmesan
 
Place the herbs, spices, butter, and flour into a very large skillet over medium heat. When cooked into a pale tan paste, add the vegetables and spices. Cook, stirring for 7 minutes or so, and add the stock in thirds, stirring. As it simmers, add the half-and-half.When it simmers and thickens, add the turkey, cheddar, and the Reggiano Parmesan. Stir until melted.

Toss with the pasta in a large mixing bowl, season with salt and pepper, and spill into a greased ovenproof lasagna or casserole pan.

Mix the bread crumbs as indicated in the ingredient listing, and cover the casserole with the bread crumb mixture.

Bake at 350 until bubbling and hot and top is crispy, approximately 45 to 50 minutes

Serve.