Turkey Tetrazzini

My mom used to make this a lot growing up, but I’m not convinced I’ve ever tried my hand at it. She mentioned it when they were up and it sounded like a good idea to kick off Week of Turkey Leftovers. I cringe a little at how unhealthy this is (particularly after a week of overeating), and may lighten this up next time. But John LOVED this and I had two helpings myself.

For being an old-school dish, it doesn’t use any weird 70s cream-of shortcuts or anything. Recipe from the first cookbook I ever used, Betty Crocker.

About half a package spaghetti or similar noodle, broken in half and cooked and drained

2 cups leftover turkey meat, cubed

1-1.5 cups chicken broth

1 cup heavy cream

1/4 cup butter
about 8 oz or so wild mushrooms, chopped
1/4 cup flour
salt and pepper
2 tbsp sherry

1/2 cup grated parm

Preheat oven to 350. Brown mushrooms briefly and put in a bowl with turkey and pasta.

In saucepan, melt butter. Add flour and stir until combined and browning. Remove from heat and add 1 cup broth and cream. Bring to a boil and cook for a minute. If sauce is a little too thick, add more broth. Stir in sherry. Add chicken mixture back into saucepan.

Pour everything into a baking dish. Top with parm. Bake for 30 minutes, and then put briefly under broiler to brown.

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2 Comments

Filed under poultry

2 responses to “Turkey Tetrazzini

  1. Pingback: Leftover Turkey? Here are Some Ideas | Missy's Recipes

  2. Pingback: Thanksgiving 2016 | Missy's Recipes

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