Friday, November 28, 2008

Leftover Turkey Tetrazzini

You know the drill. Thanksgiving and then leftover turkey in a wide variety of incarnations, until you can't take it anymore!

Well, here is another one! This Turkey Tetrazzini can be made with other meats - chicken, shrimp, etc. The recipe makes a generous amount - enough to feed a hungry family or a small dinner party. I first had this when I was in college and it was in the regular rotation of meals at my sorority house. We loved it then, and still find it to be a simple meal with lots of comforting goodness.

There are a few variables to decide before you make this dish - such as meat, wine or sherry, cheddar or another cheese, green or black olives, green or red pepper - let your palate and your pantry determine how you will mix it up.

If you want to make a simple, yet satisfying dinner with leftovers this week, Turkey Tetrazzini is a delicious reincarnation of the Thanksgiving bird - and you don't have to spend all day making turkey stock before you can enjoy it!

2 c. spaghetti, broken into 2” pieces
2 1/2 c. cooked turkey, diced
1/4 c. mushrooms
1/2 c. chopped green pepper
1/4 c. green olives, sliced
1/4 c. onions, finely chopped
3/4 t. salt
1/8 tsp. freshly ground black pepper
1 can mushroom soup, undiluted
1 1/4 c. chicken broth
1/4 c. white wine or sherry
2 1/2 c. grated sharp cheddar cheese

Cook spaghetti and drain. Mix turkey, mushrooms, green pepper, olives, onion, salt and pepper, and 1 1/2 c. cheese. Mix mushroom soup, chicken broth and wine or sherry and pour over spaghetti mixture until well blended. Pour into lightly greased 13” x 9” baking dish. Sprinkle remaining cheese over top. Bake at 350 degrees for about 45 minutes.


No comments: