We’ve all done it. Opened the door, peered in, shut it again. Left to wonder what exactly is in that freezer. Despite best laid plans it’s easy to lose the plot. Our freezer is nearly 6 feet tall so it’s really not a good idea to lose the plot! It got to the point where we couldn’t fit anything in and I was wondering how much money we were wasting by not using what we had.
Off I went to get clear containers to organise the meats, leaving the baskets for all our fruits and veg we had harvested. I did have to get rid of some things but overall getting it organised and knowing what the heck was in there was a success.
One of my finds was a vacuumed bag of leftover Thanksgiving turkey. So this post is either well overdue or too early for Thanksgiving. 😄. Even though we seem to be stuck back in with the sticky heat of summer we did enjoy autumn weather for a few weeks. It was wonderful and perfect for some comfort food. Mac and cheese would do the trick.
While making the cheese sauce for this dish, cook up the pasta. Preheat the oven to 375F/200C. In a separate saucepan heat up a couple of tablespoons of butter. Coarsely chop half of a large onion and add it to the butter.
Sauté on low until the onions soften. Then add a couple of cloves of garlic, finely chopped. Cook for a couple of minutes then add about a cup and a half of chopped turkey. Season with a couple of teaspoons of fresh thyme and sage. If you don’t have fresh sage use about a teaspoon of ground sage. Continue to season with sea salt and pepper. Then add a half cup/4oz of dry white wine.
Next add 1 1/4 cup of milk and heat through. Don’t boil! Once the cheese is warm enough to melt cheese add a cup of grated cheddar and half a cup of freshly grated Parmesan cheese. Stir until the cheese has melted,