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This Turkey Tetrazzini recipe is the excellent way to take pleasure in leftover turkey. Tender turkey chunks, mushrooms and pasta are smothered in a wealthy and creamy sauce and topped with cheese. Almost everything is baked until sizzling and bubbly for a dish hearty sufficient to satisfy a crowd and tasty ample to get everybody enthusiastic about leftovers like never just before.
Turkey Tetrazzini is 1 of those recipes that has been all around forever and ever and but an additional recipe identified in my vintage recipe box.
A scrumptious pasta casserole with turkey in a creamy mushroom sauce is topped with cheese and baked right up until hot and bubbly.
Serve this up with a garden salad and some crusty bread for a ideal meal!
I use fresh mushrooms in this recipe and you can add in any other veggies you’d lke, carrots, peas, and peppers are some of our favorites.
This simple tetrazzini recipe makes use of no “cream of” soup but as an alternative will get some further richness from spreadable cream cheese. Whilst you can surely use the plain variety, we adore to use an herb and garlic or garlic and chive flavor to add a little bit of extra flavor.
This is a great recipe for generating use of the leftover turkey all around the holidays, but it is equally delicious 12 months round. If you don’t have turkey on hand, you can use rotisserie chicken or cook up a couple of chicken breasts!
This dish reheats effectively so you can make it ahead of time or serve it yet another evening for a delightful dinner of leftovers! Make sure to cook the pasta al dente so it doesn’t get mushy and if essential, add a small splash of milk when reheating.