3 cups diced leftover cooked turkey
Chopped fresh parsley, for garnish (optional)
- Preheat the oven to 400°F. Grease a 13 by 9-inch
casserole dish. - If making cabbage noodles, place 2 tablespoons
of butter and the cabbage in a large cast-iron skillet
over medium-low heat. Cover and cook, stirring often,
for 15 minutes or until the cabbage is very tender.
If making zucchini noodles, place them in a
colander over the sink and sprinkle with 2 teaspoons of
salt. Allow to drain for 5 minutes, then squeeze out the
excess liquid and salt. Place the noodles in a large cast-
iron skillet.- Meanwhile, place 1 tablespoon of butter in a
medium-sized skillet over medium heat. Add the
mushrooms, leeks, and asparagus and sauté for 4
minutes or until the asparagus is crisp-tender. Add the
garlic and sauté for another minute. Slide the pan off
the heat. - In a medium-sized bowl, whisk together the
cream cheese, broth, and egg. Stir this mixture into the
cabbage or zucchini noodles. Add 1½ cups of the
cheddar cheese, along with the Parmesan cheese,
poultry seasoning, salt, and pepper. Stir until melted; do
not allow the mixture to boil.