RECIPE: Family Turkey Tetrazzini
Left-over Thanksgiving turkey makes the best next day meal while letting you–the cook–enjoy some down time. Cook the pasta and refrigerate in advance. On Thanksgiving day, bone the turkey, stir all ingredients, pour into the baking dish, then cover and refrigerate until ready to heat and eat. Tah dah! You are a genius!
Stove, oven, and potholders
13X9 inch baking dish greased with cooking spray or butter
Stock pot for boiling pasta
10-inch non-stick skillet
Large mixing bowl
Dry Measuring cups
Family Turkey Tetrazzini Recipe
12 oz. Pasta, uncooked (angel hair, spaghetti, or vermicelli)
2 Tbs. Butter, salted
8 oz. Mushrooms, sliced and fresh (about 3 cups)
3 C. Turkey, cooked and chopped
2 Cans Cream of Mushroom Soup (10.5 oz each)
2 C. Sour cream
0.5 (1/2) tsp. freshly ground Pepper
0.33 (1/3) C. Parmesan cheese, grated
Chopped fresh Parsley, if desired
1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2. Cook pasta as directed on package using minimum cook time; drain.
3. In 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
4. In large bowl, mix cooked pasta, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
5. Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with fresh parsley (Oregano or basil works well, too).
Enjoy a family favourite of ours!