Well if you are like me, then your motto is, "No turkey left behind on my watch!" Woo those persnickety eaters back and waste none of that great leftover turkey, with our recipe of: Cheesy. Gooey. Yumminess. Which some people also call Turkey Tetrazzini (boooring...).
What's great about this recipe, other than using up what's left of the turkey, is that you probably have the rest of the ingredients already hanging out in the fridge from Thanksgiving. Check out the recipe:
Glossy's Talkin' Turkey Tetrazzini
1 - 16 oz package of uncooked spaghetti or linguine
4 c. - diced, cooked turkey
5 strips of peppered bacon
1 c. chopped onion
1lb - container of mushrooms (your preference)
3/4 c. - frozen petite peas
1 t.- minced garlic
1 can cream of chicken and herbs
2 c. - Chicken broth or stock
1 1/2 c. - cream cheese
1/2c. milk or cream
1 t.- salt
3/4 t. - pepper
1/2 t. fresh thyme and parsley
3/4 cup of grated Parmesan
Preheat oven to 350 degrees. Cook pasta and drain. Cook bacon, set aside and reserve drippings. Saute onions, mushrooms, and minced garlic in bacon drippings, add 2T. of butter if needed. Add in cream cheese, chicken broth, cream of chicken, milk, frozen peas, turkey, Parmesan, and rest of seasonings. Heat until bubbly and thickened. Combine pasta, turkey mixture, crumbled bacon and spoon into a greased casserole pan.
**optional- top with buttered bread crumbs, Italian cheese blend or crushed Ritz crackers.
Bake for 30 min or until bubbling.
Note- Yours will look extra creamy. Mine had double the noodles and less creaminess as my little assistant chef added in a whole lot of extra spaghetti...
Enjoy those leftovers!
~Angela
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