There’s something about comfort food.
That food that takes you back, cradles you in home and family and feeds your body and your soul.
Wamsutta is one of my ultimate comfort foods.
Just the act of making it takes me back to all the kitchens of my life, all the different places my family has lived and the memories made there.
Every time I pull Granny’s Wamsutta recipe from my recipe binder and finger it’s tattered edges and squint my eyes at the writing so worn with age and use that it’s almost illegible, it’s like coming home, home to the place where your heart lives.
My mom made Wamsutta while the kids and I were in Bryan for Spring Break and I couldn’t get enough. A friend asked me what the recipe was and even though the pictures made me gasp in horror – I sent her the link to my family’s Wamsutta recipe, and then put it on my list of things to re-make and re-photograph.
Given the healthier turn in our eating habits, combined with the fact that my soul needed some home cookin’ — this was made fast – quick- and in a hurry and with a few changes – upon returning home and re-stocking the fridge.
I grabbed up some ground turkey, canned tomatoes, onions, bell peppers, water chestnuts and cheese and got to cookin’
Granny’s original recipe, the one that my Mom still makes, calls for canned corn and stuffed olives…
Nathan doesn’t like canned corn and I’m actually not a fan of olives, so I made a few adaptations, including using whole wheat/whole grain penne pasta instead of wide egg noodles. This is a flexible dish – use the flavors and textures that your family loves.
I sat on the couch tonight with a small bowl of wamsutta, steaming hot out of the oven, inhaled and tears came to my eyes.
It’s amazing what comfort food can do for our bodies, hearts and souls.
I’d love for y’all to add my family’s favorite comfort food to y’all’s homes.
- Granny's Original Recipe
- 1 Tbsp butter
- 1¼ lb Ground Turkey
- 10 oz favorite pasta - penne, egg noodle, rotini
- 1 medium yellow onion, diced
- 2 bell peppers, diced
- 1 can (8 oz) water chestnuts, drained
- 1 can (14.5 oz) sliced mushrooms, drained
- 1 can (28 oz) diced tomatoes
- 1 Tbsp Tabasco
- Salt and Pepper, to taste
- Shredded Cheese, to cover
- In a large stock pot, melt butter
- Pre-heat oven to 350 °F
- Add in onion and bell pepper and stir and cook until they slightly softened and beginning to sweat
- Add in the ground turkey and cook, stirring occasionally.
- While the turkey is cooking, cook the pasta
- Drain the pasta and set aside
- Once the turkey is cooked, drain and return to the pot: add in the pasta, mushrooms, tomatoes, Tabasco, and water chestnuts - stir until well mixed
- Spoon the turkey mixture into a 9X13 baking dish and top with cheese
- Bake 20 minutes, or until the cheese is melted, bubbling and golden-delicious.
- Remove, allow to cool for a few minutes and serve.
Thank y’all for coming and sharing your dishes every Monday, I love being inspired by y’all, seeing what y’all are feeding your friends and family and I’m so honored that y’all come back each and every week.
A Few Favorites from Last Week’s Linky
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