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Saturday, November 24, 2012

Thanksgiving Leftovers - Leek, Turkey and Horseradish Mac n Cheese with Cripy Speck and Potato Chips


Leftovers are hands down the best thing about a giant Thanksgiving feast. It's important to be creative so boredom between two slices of bread doesn't take away your eating enjoyment.


This macaroni and cheese recipe is the perfect place for leftover turkey. But don't stop there- use up onions, celery, peppers, even cranberries... have fun with it! The horseradish gives it a peppy zing.

Keep your holiday eating fest going with this yummy fat and happy horseradish macaroni and cheese. Just be sure to get in your workout, this one is worth it.




Fat and Happy Food Blog Tips and Techniques:  Use what you have left over. If you don't have leeks, use shallots or onions. Throw in whatever cheese you have. And if you don't happen to have a horseradish root, use prepared horseradish in a bottle. I made the pasta from scratch, use your favorite type.


Thanksgiving Leftovers 
Leek, Turkey and Horseradish Mac n Cheese
topped with Crispy Speck and Potato Chips



 1/4 cup flour
  2 Tbls butter
1 tbls olive oil
1 Leek, cleaned and chopped
2 garlic cloves, minced 
3 cups broth 
1/2 cup cream
1/2 cup fresh grated horseradish
  2 tsp mustard
1 tsp Worcestershire sauce
1 1/2 cups leftover turkey, chopped
1 tbls roasted jalapeno, chopped 
1-2 cups of chopped cheese ( I used a cranberry cheddar and a fontina cheese)
3-4 cups cooked pasta
salt and pepper

1 cup crushed potato chips
4 slices speck, diced

Preheat the oven to 350 degrees. Saute the leeks and the garlic in the olive oil over medium heat until they begin to soften. Add in the flour and the butter, whisking to form a rue.

Slowly begin to whisk in the broth. Let simmer until the broth begins to thicken, 5-10 minutes. Add  in the horseradish, mustard, Worcestershire sauce, turkey and jalapeno. Let it simmer another 5 minutes. Remove from heat, stir in the cheese and cooked pasta. Add salt and pepper to taste.
 
 Pour into a large casserole dish. Top with the chopped speck and crushed potato chips. Bake about 20 minutes or until the cheese is bubbly and the speck is crispy. Enjoy.
     


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