Mrs. Jefferson’s Capitolade of Roast Fowl

Known simply around my house as "Mrs. Jefferson's", this is the best possible thing to do with leftover Thanksgiving turkey and gravy.  It comes from the Monticello Cookbook and was originally served at Thomas Jefferson’s home as a breakfast dish (no, thanks).

Mrs. Jefferson’s Capitolade of Roast Fowl

serves 4

Boil in salted water:

1/2 pkg. egg noodles

While noodles cook, saute briefly in a saute pan or stock pot:

2 c. cooked turkey, in bite sized pieces

2 tbsp. butter

Add and heat through:

1 c. leftover turkey gravy

1 tbsp. white wine or sherry

1/4 tsp. dried thyme or tarragon

1 tsp. dried parsley

1/4 tsp. paprika

Adjust the thickness of the sauce with a bit of broth if needed.  Either serve the turkey over the noodles or stir the noodles into the pot.