Leftover Turkey Tetrazzini
Turn yesterday's turkey dinner into a brand new, totally unrecognizable dish! In this dish, the leftover turkey masquerades in a brand new dish made of noodles covered with a creamy sauce with mushrooms.
Hey, y'all! I have come to learn that there are two types of people; those who reserve turkey dinners for holidays and those who enjoy turkey throughout the year. Whereas some families only have turkey on big Thanksgiving and Christmas, growing up my mom would make a turkey simply because it was a Tuesday. She never really needed a reason to throw the bird in the oven and let it slow roast for a few hours. I guess that it's because of that, I'm the same way.
Recently we were walking through the grocery store and Ashley saw a turkey and just HAD to have it. Now, we both know darn well that two people have no business eating an entire turkey dinner by themselves so we invited my parents and my brother's girlfriend over to join us for dinner. Even with the five of us picking off the bird, we still had leftover turkey, which means one thing- it was time to get creative.
My mom would always take the leftover food and throw it together to create a Thanksgiving Casserole made up of turkey, gravy, mashed potatoes, stuffing, and vegetables. It was always one of my favorite dishes. As much as I love that Thanksgiving Casserole, I was on a mission to come up with a new way to enjoy leftover turkey.
Enter Turkey Tetrazzini, stage right.
See, as much as I love leftovers, Ashley isn't really a fan. I decided to use this turkey to create a brand new dish that doesn't even come close to resembling turkey, stuffing and mashed potatoes.
In this dish, the leftover turkey masquerades in a brand new dish made of noodles covered with a creamy sauce with mushrooms. The ingredients combine to create a delicious, easy-to-create dish that is perfect for the whole family. In fact, I don't even like mushrooms (it's a texture thing) and I eat this dish (I just pick the mushrooms out and fling them on Ashley's plate.)
Serving Size: 6-8
8 oz spaghetti 1/4 cup butter 2 tbsp flour 2 cups chicken broth 3/4 cup half & half 1 tbsp parsley + more for garnish 1/2 tsp salt 1/2 tsp pepper 3 cups cooked turkey (or more if you want to throw it in there) 4 oz sliced fresh mushrooms (mushrooms in a jar work as well) 1/2 cup grated Romano cheese
1. Preheat your oven to 350 degrees.
2. Cook spaghetti per the package instructions. I remove mine about a minute before the al dente time since the pasta will continue to cook in the oven.
3. Meanwhile, in a separate pan, melt your butter. Stir in the flour to create a roux. Add the chicken broth and stir constantly until the sauce has thickened.
4. Remove the sauce from the heat. Stir in half&half, parsley, salt, and pepper.
5. Add the pasta, turkey, and mushrooms to the sauce. Combine until well coated. Place mixture in a 9x13 pan and sprinkle with Romano cheese. Bake for 40 minutes or until bubbly.
6. Garnish with additional parsley, if desired and serve immediately.
Be sure to save this pin for later! You'll be craving this dish very soon, and who knows, maybe it'll help you become a turkey all year kind of person, too! Give me a like on Facebook or follow me on Twitter for more delicious, simple recipes. See you next time!
Use #mandmcooks on social media so I can see how your dish turned out!