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Now that Thanksgiving is over and you’ve had enough of the left overs, you may be looking to do something different with the 2 or so pounds of turkey that you still have. Here is a recipe to transform the last of your turkey into delicious turkey tetrazzini dish that the family will love.

This turkey tetrazzini is an easy recipe to cook. Just remember the cook time may vary depending upon how soupy or thick you prefer the sauce.

Ingredients Needed
Turkey 2 cups chopped
Pasta 8 oz. uncooked spaghetti
Butter 1 tbs.
Onion ½ cup finely chopped
Celery ½ cup finely chopped
Frozen peas ¾ cup
Carrots ¾ cup (pre-cut match stick)
Mushrooms 8 oz. (optional)
All-purpose flour ½ cup
Chicken broth 4 cups
Grated Parmesan cheese 1 cup (divided)
Bread crumb or Panko ½ cup
Light cream cheese 4 oz. (low fat)
Salt & Pepper ½ tsp each
White wine or Sherry ½ cup

Prep time – 20 minutes     Cook time – 45 minutes   Total time – 1 hour 5 minutes

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.

Melt butter in a medium saucepan over medium heat. Add onion, celery, salt, pepper carrots, and mushrooms (optional). Sauté until tender.  Stir in flour until vegetables are coated. Add wine and stir quickly until flour is absorbed.

Gradually add broth, stirring constantly. Cook and stir until the mixture comes to a boil reduce heat and simmer 5 minutes, stirring frequently. Add ½ cup parmesan cheese and cream cheese stirring until cheese melts. Add the peas, turkey, and pasta. Stir until blended and remove from heat.

Coat a casserole dish with non-stick spray and transfer mixture to the dish. Combine breadcrumbs with ½ cup of parmesan cheese and sprinkle evenly over the casserole. Bake at 350 for 30 minutes until lightly browned. Remove and let rest for 15 minutes before serving.

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You can also contact me Marianne Hatton at my website I Sell This Town


*info courtesy of food.com