 It's November 3d and Halloween is officially behind us so naturally I launched myself into full Thanksgiving mode today.🦃 This means that I posted my Thanksgiving dinner menu and list of ingredients on my refrigerator and started ironing my tablecloths.😬 Too soon?😂 What can I say? I like to be prepared.🤷🏻♀️ I also like to do as much meal prep as I can ahead of time so I have enough time left over to make Thanksgiving treats for catering clients too.🥧🥮  One of the things that I usually make before Thanksgiving day is the turkey gravy. It's one of the most time consuming side dishes for me to make. Is it even a side dish? Maybe it's a condiment. I don't know. Either way - the process of gravy making takes me a couple of hours so I like to get it done early. My turkey gravy recipe involves using the neck, the giblets and the drippings from a whole bird so I took advantage of the sale on frozen turkeys last week and bought two - one to cook for gravy purposes and the other to save for Thanksgiving. I smoked my first turkey on my Big Green Egg and made some delicious gravy - if I do say so myself 😅 - and then used the turkey meat to make turkey salad, turkey stew and this Turkey Noodle Casserole. If you're planning on having any leftover turkey this year after Thanksgiving dinner, I highly recommend that you save this recipe. You'll be glad you did.😋  Turkey Noodle Casserole 12 ounces egg noodles 6 Tablespoons butter 1 onion, diced 2 carrots, sliced thin 3 stalks celery, sliced thin 1 teaspoon salt 1/4 teaspoon pepper 4 cloves garlic, minced 1/4 cup all-purpose flour 3 cups whole milk 1/4 teaspoon cayenne pepper 4 cups shredded sharp cheddar 4 cups cooked, shredded turkey 1 cup sour cream
 Top with remaining cheese.  Bake 30 minutes at 350 until bubbly and golden.  Ciao!
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