My After-Thanksgiving Turkey Tetrazzini
By
Lauren Conforti
@Hutt5asl
1
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. :)
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)
How to Make My After-Thanksgiving Turkey Tetrazzini
- 1Preheat oven to 350. Lightly spray a 9 x 13 baking dish with cooking spray.
- 2Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, about 8 to 10 mins. Drain.
- 3Melt the butter in an extra large saucepan. Saute onions, peppers, mushrooms & garlic until just soft.
- 4Add in the flour. Whisk to remove any lumps. Then add in the milk, cream & chicken broth. Stir.
- 5Bring to a soft boil. Add in 1 1/2 cups Parmesan cheese. Stir & then remove from heat.
- 6In a large bowl, add in the turkey. Pour the sauce over the turkey. Stir well.
- 7Add spaghetti into baking dish. Add in the turkey mixture. Stir to blend well.
- 8Top 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
