If there’s one cuisine that could qualify as universally comforting, it would have to be Italian. Kimberly puts her own twist to an Italian feast and makes a great spaghetti casserole with the help of special guest Martina McBride.
In a Dutch oven heat olive oil and cook the onions for 5 minutes until they soften. Add the garlic and cook for 2 minutes. Add the mushrooms and fennel and cook until vegetables are soft about 7 minutes. Add the tomato sauce and cooked spaghetti. Stir to mix well. Pour the mixture into a 2 quart casserole dish that has been sprayed with nonstick spray. Top the casserole with mozzarella, parmesan cheese and parsley. Bake in a 400 degree oven for 12-15 minutes until cheese is golden brown.
Add tomato sauce into a pot and keep warm. Soak the bread in the buttermilk. In a large bowl add turkey meat, pecans, egg, onion powder, garlic, parsley, basil, salt and pepper. Remove the bread from the buttermilk and gently squeeze the access liquid. Add the soaked bread to the turkey meat. Discard the buttermilk. Using your hands mix all the ingredients well. Form 12 meatballs with your hands. In a sauté pan heat olive oil and fry the meatballs on all side until golden brown. Once the meatball is browned add it to the tomato sauce. Cover and simmer on low for 12 – 15 minutes.
In a Dutch oven heat the oil and cook the onions until soft about 5 minutes. Add the garlic and carrots and cook for an additional 5 minutes. Season with salt and pepper. Hand crush the tomatoes and add it to the pot with the juices. Add the basil and bay leaf. Let it come to a boil then lower the heat and let it simmer until it thickens, about 30 minutes.
In a saucepan heat the coffee then add the sugar. Mix together using a whisk until the sugar dissolves. Add the vanilla extract and milk. Heat through. Remove from heat and ladle in six 8 ounce mugs. Top each with a scoop of ice cream.