It is so hard to believe that another Thanksgiving is now behind us, not only signaling the holidays yet to come, but also telling us another year has so quickly passed.
Usually, Christmas and Thanksgiving can be a rather anxious time of the year considering the decisions needing to be made as far as who is spending what holiday where and with whom?
Usually, the end result is someone feeling left out and possibly slightly resentful such as the “last kid standing in the baseball game pick.”
Inevitably, someone will be left out and feeling alone on a holiday.
This year, an epiphany occurred within our family’s structure, “why not have everyone join in for a multi-family Thanksgiving?
Our extended family includes everyone who is connected thru the kids and grandchildren and the event would be open to all.
Our mix includes ex husbands and wives, ex sister and brother in laws. It would include anyone now or previously connected as family.
It was simply a marvelous event and I am sure we will do it again.
The best part was that no one felt left out of the holiday!
I personally made two turkeys, a giant pan of stuffing, two kinds of potatoes including mashed with almost a gallon of turkey gravy and a custard pie.
Of course, taking the turkeys somewhere else would result in no leftovers for the Hogan household so I had to make another turkey the day after Thanksgiving for just that purpose.
We have to have our turkey, lettuce and mayo sandwiches after the holiday, or we couldn’t survive.
I also a several other “standard Thanksgiving leftover recipes” and this is one we are having tonight.
It is quick, tasty and will keep for about five days after made if it is refrigerated.. I make a Tetrazzini which I acquired through thru my employer of 28 years.
They made this dish in our cafeteria for the patients and when they made it, I never missed eating dinner at work.
One package of
½ cup diced red pepper
3 cups cubed turkey (white meat stays together better)
3 Cups finely shredded Chedder Cheese. (I prefer med, or Sharp)
2 crushed garlic cloves
1 ½ cups shredded parmesan cheese
1 cup of mushrooms, sliced
2 tblsp. Olive oil.
2 Can Cream Mushroom soup
2 cups whole milk, or half and half.
Preheat Oven to 350 degrees.
In a pan cook the spaghetti for 6 minutes after water boils and drain in colander.
In a large skillet, add olive oil, crush and mash the garlic and add to the skillet until browned.
Add the drained spaghetti
Mix in all the other ingredients EXCEPT FOR THE CHEDDER CHEESE.
Blend all the ingredients until evenly mixed. Salt and Pepper to taste.
Pour all contents into an
8x12 cake pan.
Sprinkle over the cheese and bake for about 45-60 minutes until the cheese slightly browns .