I love Christmas dinner with all the turkey trimmings! However, what to do with the leftover meat is always challenging. I had intended to send this post out on the 27th but mother nature struck in the form of an earthquake in Taiwan (26 December) damaging not only buildings but also undersea cabling that supply all of Hong Kong with internet access. We use PCCW as a service provider as do many businesses and people in Hong Kong. Even as I write this, service is still at a minimum where I cannot check my Yahoo or Hotmail account. It seems strange that Google seem to get it right. Hmmmmm, maybe I should look at buying some Google stock!

Makes 6 servings
2 tablespoon (25 ml) olive oil
1 large onion chopped
3 cloves garlic, minced
4 zucchini, diced
1 green capsicum, diced
1 yellow capsicum, diced
1 eggplant, peeled and diced
2 cans (19 oz/540 ml) tomatoes
2 teaspoon (10 ml) dried basil
1 teaspoon (2 ml) each dried oregano and salt
1/2 teaspoon (2 ml) pepper
1/4 teaspoon (1 ml) dried thyme
1 lb (500g) spaghetti
1/4 cup (50 ml) freshly grated Parmesan cheese
1-2 cups of cooked turkey

Cheese Sauce:
1/4 cup (50 ml) butter
1/4 cup (50 ml) flour
2 cups (500 ml) milk
1 cup (250 ml) shredded mozzarella cheese
1/2 (2 ml) teaspoon salt
1/4 (1 ml) teaspoon pepper

In a pot, heat half of the oil over medium-high heat; cook onions, garlic, zucchini, capsicums and eggplant for 5-10 minutes, stirring or until starting to soften. Add tomatoes, turkey, basil, oregano, salt, pepper and thyme; bring to boil. Reduce heat and simmer uncovered for 25 minutes or until slightly thickened.

Cheese Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook 2 minutes. Whisk in milk and bring to boil; reduce heat to medium-low and cook about 10 minutes or until thickened. Stir in mozzarella, salt and pepper; cook, stirring until cheese is melted.

Cook spaghetti 8 minutes or until still firm. Drain, toss with remaining olive oil and vegetable mixture. Transfer spaghetti mixture to a 13 x 9 (3 L) baking dish; spoon cheese sauce over top and sprinkle with Parmesan cheese.

Bake, uncovered, 180c (350f) oven for 35-40 minutes or until golden and heated through.
The Culinary Chase’s Note: I opted to use Casareccia style pasta (short, twisted pasta) instead of spaghetti. I had leftover broccoli and carrots so I omitted the vegetables mentioned above as I felt there would be too many but you decide. Leftover turkey can begin to dry out after a couple of days but using it in this recipe will make the turkey moist again.