As requested, I rolled up my sleeves and got back in the kitchen. Since I had loads of leftovers from Thanksgiving, I needed to get rid of some of them. So I found this wonderful recipe on Allrecipes.com for Turkey Tetrazzini. Here ya go! I modified this recipe a bit and added cooked peas at the very end. Made for a very tasty addition (not to mention healthy!)
- 1 (16 ounce) package uncooked spaghetti
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 2/3 cups grated Parmesan cheese
- 4 cups chopped cooked turkey
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
- Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
- Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
And pictures as usual.
According to Allison (and myself) this was a very successful recipe. The sauce was just right and was the perfect way to use up all that extra turkey. Only draw back to this recipe: I could’ve fed a whole army with this! Luckily we finished the leftovers today so time for a yummy recipe tomorrow!