The Day After

The rush is over…..the relatives have either gone or settled in….the table does not have to be set and you can relax and enjoy a Thanksgiving right of passage. Leftovers! And we here at KBW say when you cannot eat one more sandwich, give this leftover turkey recipe a try!

Katie Brown’s Turkey And Spaghetti Pie


  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 8-ounce cans sliced olives
  • 2 8-ounce pimentos
  • 1 1/2 cups mushroom gravy (left over) or 1 can cream of mushroom soup
  • 4 cups crushed tomatoes, with juice
  • 1 1/2 8-ounce packages cream cheese
  • 1/2 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 4 cups turkey, chopped
  • 2 cups chicken stock
  • 1 cup bread crumbs
  • 1 1-pound package spaghetti
  • 4 quarts water
  • 1/4 cup salt


  1. Preheat oven to 350º F.
  2. Cook pasta for one minute less than the package recipe.
  3. Heat a large saucepot over medium heat and add butter. Once butter is hot, add onions and garlic, and sauté for 5 minutes or until onion is soft.
  4. Add olives, pimentos, mushroom gravy, crushed tomatoes, stock, cream cheese, crushed red pepper, and ½ teaspoon salt. Bring liquid to a simmer and cook for 15 minutes, stirring often. Make sure that the cream cheese melts completely, and then add turkey.
  5. Add pasta to the sauce and mix all ingredients together well. Coat a 13″ x 9″ pan with non-stick spray and add mixture; spread evenly. Cover evenly with breadcrumbs.
  6. Bake in oven for 20 minutes, or until bread is toasted and pie is hot throughout. Remove from oven and let rest 10 minutes before cutting.