SOUTHERN TURKEY SPAGHETTI AND COUNTRY ROLLS...OUTSTANDING FOR LEFTOVER TURKEY!

 

The preparation has begun on this icy November day.  

 

 

It was time to organize the kitchen island bar with serving dishes.

 

Once the doorbell rings and the family arrives, 

arms laden with their food offerings, 

coats, hats and boots
(cowboy boots that is...remember honey, this is Texas)
everywhere in the entryway ,

the  pandemonium ensues!

 

So Mae and I got busy with our thoughts.

We turned up the volume on Pandora and bustled around the kitchen to

 Andy Williams singing

"It's The Most Wonderful Time of the Year!"

Sometimes I think perhaps I should be more like

Ina Garten and set the buffet with all white serving pieces.

No flair, no pattern...very simplistic.

The food is the focus, not the dinnerware.

But, then I think, no way...I rather enjoy all of these

 festive pieces I have collected over the years.

This is one of my all time favorite casserole dishes.

 It was a gift from the Divine Miss M and I think it is stunning.

This is always reserved for the sweet potato casserole!

 

The children's table is complete.

 I hope they enjoy using their great grandmother's sterling silver!

This year we will just be hosting two of the grandchildren, Abbie and Noah.

Oh how we will miss having our Luka!  

 

THE LEFTOVERS

It's time for the Thanksgiving festivities to begin.

 Estelle's kitchen will be bustling with preparation!

Tuck these two delightful southern favorites away for the leftovers.

 This turkey spaghetti is an all time favorite of Robbie's.

 And oh honey, if you love turkey sandwiches,

 please bake the Texas Country rolls.

They compliment the turkey so beautifully and

this recipe is easy to prepare.

SOUTHERN TURKEY SPAGHETTI

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
 2 cups leftover turkey
12 ounces vermicelli, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded cheddar cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika

 Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 13 x 9 inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

TEXAS COUNTRY ROLLS
4 1/2 t. active dry yeast (2 packets)
2 1/2 cups warm milk
1/2 cup honey
8 T. butter, melted
2 large eggs, room temperature
1 T. salt
8-9 cups of flour, all-purpose

In the bowl of your stand mixture, add yeast, warm milk (110 degrees F) and honey. Stir gently to dissolve the yeast. Add 6 T. of the butter, eggs, and 4 cups of the flour. Using the dough hook, mix on low speed until combined. Add the remaining flour until the dough is combined and continue to knead this dough for about 9 minutes.

Turn the dough onto a floured board and gently knead a few times. Place dough in a greased bowl, cover with a slightly damp towel and let rise in a warm place until doubled. This takes about one hour.

Punch the dough down and turn out onto a floured board. Gently knead a few times, then roll dough out into a rectangle. Cut into 48 pieces. Place the rolls onto a baking sheet and let rise, covered, until they have doubled in size. This takes another hour.

Bake the rolls at 350 degrees F. for 12 minutes or until nicely browned. Brush with remaining 2 T. of melted butter.

 

 

Luke and the Divine Miss M wish everyone a

Happy Thanksgiving from their snowy, cold holiday in Ohio!