Leftover Turkey-Spaghetti Pie

This is quite simply the perfect dish after the big event, when you’re not quite ready to let the taste of the holidays go. 

And really, at what Thanksgiving feast are you not already thinking about what to do with the leftovers?

Ingredients4 quarts water

¼ cup plus ½ teaspoon salt

1 (1-pound) package spaghetti

3 tablespoons butter

1 onion, chopped

2 cloves garlic, chopped

2 (8-ounce) cans sliced olives

2 (8-ounce) jars pimentos

1 ½ cups leftover mushroom gravy (or 1 can cream of mushroom soup)

4 cups crushed tomatoes, with juice

2 cups chicken stock

1 ½ (8-ounce) packages cream cheese

1 teaspoon crushed red pepper

4 cups leftover turkey, chopped

Nonstick cooking spray

1 cup bread crumbs

Preparation 1. Preheat oven to 350 degrees.

2. Bring water and ¼ cup of the salt to boil and cook pasta for 1 minute less than the package recipe. 

3. Heat a large sauce pot over medium heat and add butter. Once butter is hot, add onion and garlic, and sauté until onion is soft, about 5 minutes. Add olives, pimentos, gravy, tomatoes, stock, cream cheese, pepper, and the remaining ½ teaspoon of salt. Bring liquid to a simmer and cook for 15 minutes, stirring often. Make sure cream cheese melts completely, then add turkey.