Turkey Tetrazzini
Thanksgiving is just around the corner. Transforming leftover holiday turkey into a delectable dish like turkey tetrazzini is a wonderful way to savor the festive flavors in a new and exciting way while keeping those holiday memories alive all week long. A comforting turkey tetrazzini that breathes new life into leftover holiday turkey, offering a delightful encore to the festive feast. It’s certainly irresistible!
Turkey Tetrazzini
- 8 oz thin spaghetti (You can also use gluten-free)
- 3 tbsp butter
- 4 tbsp all-purpose flour
- 1/4 teaspoon black pepper
- 1 tsp salt
- 2 cups chicken broth
- 3/4 cup half and half
- 2to4 cups cooked diced turkey
- 1 cup parmesan cheese
- 1 tbsp lemon juice
- 1/2 pound sliced mushrooms
Instructions
- Cook Pasta al dente. While pasta is cooking, heat 3 tbsp of butter in a saucepan; add flour. Cook for a few minutes, stirring. Add salt and pepper. Slowly stir in broth.
- Bring to a boil and simmer until slightly thickened. Stir in cream, chicken, and 3/4 cup of cheese.
- In a skillet heat 1 tbsp butter and lemon juice. Saute mushrooms until juice cooks off, about 5 minutes.
- Drain Pasta. Combine with cream mixture. Place half in a shallow baking dish (9×13). Spread mushrooms over pasta, reserving some for garnish. Top with the remainder of the cream mixture.
- Sprinkle with cheese and reserved mushrooms.
- Bake at 375° for 20 minutes or until bubbly and lightly browned.
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