This week is all about giving thanks.
We are thankful for each and every one of our current clients, past clients, friends, and business partners. You are the people who truly make this job as fun as it is. Each of us at House Hunters Indy loves this job because of the people we get to know and the help and guidance we can provide. Thank you for giving us that opportunity.
We have to send a special thanks to our family members. They put up with us working long hours and being gone evenings and weekends, they put up with us constantly checking our phones and interruptions during family time. We couldn’t do our job without their love and support!
Whether you’re hosting a big group, or just enjoying food and family, we hope you have a wonderful Thanksgiving.
If you’ve had so many turkey sandwiches with leftover Thanksgiving turkey you don’t think you can look at another piece of bread again here’s a great recipe to try that takes leftover turkey to a whole new level.
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.