My After-Thanksgiving Turkey Tetrazzini

Lauren Conforti

By
@Hutt5asl

When my husband would ask me what I wanted him to make for my birthday dinner, I usually would ask for this dish! I absolutely love it! And, being a turkey-aholic, it gives me my turkey fix. Haha! I also make this every year with leftover Thanksgiving turkey. And it is delicious made with chicken as well. :)


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 lb
linguini, uncooked
1/2 c
butter
1/2 c
flour
2 1/4 c
turkey broth (or chicken broth)
1 1/4 c
milk
1 1/4 c
light cream
1 3/4 c
parmesan cheese, divided
4 c
turkey (or chicken), cooked & chopped (great way to use thanksgiving leftovers!)
1/2 small
onion, diced small
1/2
red pepper, diced small
2-3 clove
garlic, minced
1-2 can(s)
mushroom slices or pieces.
1/2 c
mozzarella cheese (optional)

Directions Step-By-Step

1
Preheat oven to 350. Lightly spray a 9 x 13 baking dish with cooking spray.
2
Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, about 8 to 10 mins. Drain.
3
Melt the butter in an extra large saucepan. Saute onions, peppers, mushrooms & garlic until just soft.
4
Add in the flour. Whisk to remove any lumps. Then add in the milk, cream & chicken broth. Stir.
5
Bring to a soft boil. Add in 1 1/2 cups Parmesan cheese. Stir & then remove from heat.
6
In a large bowl, add in the turkey. Pour the sauce over the turkey. Stir well.
7
Add spaghetti into baking dish. Add in the turkey mixture. Stir to blend well.
8
Top with remaining parmesan cheese & mozzarella, if using. Bake about 1 hour, until bubbly & surface is lightly browned. ** Be sure to put a large baking sheet below the dish in the oven in case of bubbling over

About this Recipe

Course/Dish: Chicken, Turkey, Pasta
Main Ingredient: Turkey
Regional Style: Italian