Sunday-After-Thanksgiving Meal

thanks08-004After eating our fill of turkey on Thanksgiving, on Friday and on Saturday, it doesn’t seem possible that anything with turkey would be appetizing on Sunday, but this dish made with extra-rich turkey gravy/broth is highly anticipated by my family on the post-Thanksgiving Sunday.   I found this recipe for Creamy Turkey Tetrazzini in a Philadelphia Brand Cookbook in 2004 and we have been enjoying it ever since. The secret is to use the best turkey broth/gravy you can salvage from the holiday meal.


  • 1/4 cup margarine
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 4 oz. fresh mushrooms, sliced thinly
  • 10 oz. good turkey broth/gravy
  • 8 oz. cream cheese, cut into small cubes
  • 1 cup chopped cooked turkey
  • 2 Tblsp. chopped pimiento
  • Salt/pepper
  • 1 oz. grated Parmesan cheese

Preheat oven to 350 degrees F

Saute onions and celery in margarine over medium heat for about 10 minutes.  Add sliced mushrooms and continue cooking until mushrooms are cooked through.  Add broth and cream cheese, stirring over low heat until cheese is melted.  Add turkey and pimiento.  Taste before adding salt – it will depend on how your gravy/broth is seasoned.  Grate some black pepper over the top.  Pour into a 1-1/2 quart casserole dish.  Top with grated cheese.  Bake @ 350 degrees F for 30 minutes.

Meanwhile cook 7 oz. of spaghetti or fettucine according to package directions.  Drain pasta.  Serve hot turkey mixture over pasta.

Yield:  4-6 servings. 


For dessert today, I made my version of Tiramisu, developed about 15 years ago when we had enjoyed the dessert at a restaurant but I had no idea of how it went together.  We all like my version which uses low-fat versions of some ingredients and 1/2 cup of Kahluha.


  • One package Italian lady fingers (about 12 lady fingers – I use Alessi Biscotti Savoiardi)
  • 4 oz. light cream cheese (Neufchatel), softened
  • 15 oz. light ricotta cheese
  • 2 cups light Cool Whip whipped topping
  • 1/2 cup Kahlua (to pour over lady fingers)
  • One small block of Ghiaradelli chocolate (I like milk chocolate)

In a large mixer bowl, beat together the cream cheese and ricotta cheese until smooth.  Fold in Cool Whip whipped topping.

Place half of the lady fingers in layer in bottom of 9×9″ pan.  Pour half of the Kahlua (1/4 cup) over the lady fingers.

Spoon half of the cream cheese mixture over the top of the lady fingers.  Repeat with the remaining lady fingers, 1/4 cup of Kahlua and remainder of cheese mixture.

Grate the Ghiradelli chocolate over the top of the dish.  Refrigerate for at least two hours before serving.

Yield:  8 servings 


We all agreed that it was a good meal and a little bit different even if the entree did include turkey!

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

3 thoughts on “Sunday-After-Thanksgiving Meal”

  1. Is that Kahula the vodka coffee? If it’s not, can I find it at Wal-mart? I’d like to make this for a tea I’m giving this Thursday. I sure do enjoy your recipes and the whole blog. Elizabeth

  2. Elizabeth, this is the Kahlua liqueur that is found in the wine/beer section of supermarkets. I would imagine WalMart would have it.

    Thanks for the nice comments.

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