One of the best things about Thanksgiving is the turkey leftovers! Usually we go to my sister’s house for Thanksgiving. (We didn’t this year because of the pandemic.) But I still cook a turkey, because there are so many great ways to use excess turkey!
One of my favorite things to do with leftover turkey is to make Turkey Tetrazzini. Pasta and turkey. This is pure comfort food. Try serving this with Rustic Italian Wheat Bread and a salad.
- 5 tbsp butter
- 5 tbsp flour
- 1 cup half and half
- 2 cup chicken stock
- 2 1/2 cups cooked turkey
- 1/2 lb mushrooms sliced
- 1 cup peas fresh or frozen (optional)
- salt to taste
- pepper to taste
- 1/2 lb spaghetti
- 1/2 cup Parmesan cheese fresh preferred
- 2 tbsp dry sherry
- 1 tbsp fresh parsely or 1 tsp dried
- Melt the butter in a saucepan. Stir in the flour.
- Add the stock and the half and half. Cook and stir until thickened.
- Add the mushrooms and the turkey. Add the peas if using. Cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Meanwhile, cook the spaghetti according to package instructions.
- Preheat the oven to 350 degrees.
- Grease a baking dish.
- Combine the spaghetti, turkey mixture, Parmesan cheese, and sherry. Spoon into baking dish.
- Bake for 30 minutes. The dish should be bubbly and the top lightly browned.
- Garnish with parsley and serve.