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Thanksgiving Leftovers Casserole ❦ Macaroni Turkey Bean and Beer Bake

Ahh...the aftermath! After a busy Thanksgiving here at casa Castro, I really love having turkey leftovers. Living in the U.K. has never stopped me from celebrating one of my favourite holidays. You can take the girl out of America...but you can't take America out of the girl, or so the saying goes. Here it is just a regular Thursday and nobody has the day off. Hubby is

still working and the divas are at school. I on the other hand am in my element. I started my turkey hunt early this year, but unfortunately you can not get a fresh turkey at any supermarket in Britain until late November, early December. I had to go the frozen route.

Every year we have plenty of leftovers and each time I make a different leftover dish. This one is everyone's absoulute favourite. It uses leftover turkey and my famous stuffing. I add a few pantry staples and literally this bad boy is on the table in under 30 minutes. Perfect after a busy post Thanksgiving, non-day off weekday or a fuss free Boxing Day. I hope it becomes one of your favourites too.

Enjoy xoxo

Thanksgiving Leftovers Casserole ❦ Macaroni Turkey Bean and Beer Bake

Serves 6-8

500 g. Macaroni

350 g. Turkey, leftover, cooked, skin and bones removed, shredded

350 g. Stuffing, leftover crumbled, optional

60 g. Butter, unsalted

600 ml. Bechamel sauce, I used store bought

125 ml. Turkey or chicken stock

150 ml. Beer, such as Stella Artois

250 ml. Tomato pasta sauce, jarred your favourite, like Ragu

1 White Beans, canned drained

1 Onion, chopped

1 Bay leaf, dried

2 Garlic cloves, finely chopped

1 Bunch parsley, flat leaf fresh

1 tbsp. Oregano, dried

1 tsp. Crushed red chilli flakes, optional

Salt and pepper to taste, go easy as grated Italian cheeses are salty

Grated cheese to serve, I used Pecorino Romano

1. Bring a large pot of salted water to the boil. Add and cook macaroni according to package directions for al dente. About 8 minutes. Drain and add back to pot.

2. In a large frying pan on low heat, add butter, onions and garlic. Sauté stirring frequently until onion is translucent, but without letting it brown. About 3 minutes.

3. Add cooked, shredded turkey, increase heat to medium. Add beer and let reduce about 5 minutes. Add beans, stock, oregano, bay leaf, tomato sauce and chilli flakes if using. Cook on medium heat uncovered until sauce is reduced by half and thickened, stirring frequently. Adjust salt and pepper to taste.

4. Turn off heat. Discard bay leaf. Add the turkey and bean sauce and freshly chopped parsley to pasta and stir to incorporate.

5. Pre-heat your oven's grill to high.

6. Pour pasta into oven safe casserole dish. Top with crumbled stuffing, if you have it. Pour béchamel sauce all over top.

Place on highest rack in oven under grill, until top is brown and bubbling. Serve immediately with some grated Italian cheese and a side salad.

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