Thanksgiving is this week!!!!! Woo Hoo! Can’t wait. 🙂
If you are still looking for something great to cook, you can see 30 Wonderful Thanksgiving Recipes HERE. If you are looking for a few great ways to use thanksgiving leftovers then click, HERE, HERE or HERE.
Now, let’s talk about the recipe of the day. Man, this Turkey Tetrazzini is fabulous. Wonderful!!! is what I am telling you here. My family loved it with a gusto I haven’t seen in quite some time. Thin spaghetti noodles, and tender turkey chunks are covered in a creamy, cheesy sauce that is rich with layered flavors. Mozzarella and Parmesan cheese are sprinkled on top, then the whole dish is baked to a heavenly delight. It’s comfort food at it’s finest. 🙂
Make it! Please make it at your earliest convenience. I know you might have your hands on some leftover turkey here in the next few days. This recipe would make you popular with your family, it surely would.
Let me show you how to make it happen…
Time: 20 minutes prep + 30 min baking
Yield: 6 servings
Recipe adapted from Taste of Home
half (16 ounce) box Spaghetti noodles
3 Tb butter, divided
2 C cooked turkey, chopped
1 C mushrooms, sliced
1 onion, chopped
salt and pepper
1 (10 ounce) can cream of mushroom soup
1 C milk (I used 1 %)
1/2 tsp poultry seasoning
1/8 tsp dry mustard
1 C sharp cheddar cheese, shredded
1 C mozzarella cheese, shredded
1 Tb Parmesan cheese, shredded
1/2 tsp dried parsley
1. Preheat your oven to 350 degrees.
2. Boil some water in a medium-sized pan. Salt the water generously, then cook half a box of spaghetti noodles. Drain the noodles…
and place them in a 3 quart casserole, or 7×11 pan that has been coated with cooking spray. Add 1 tablespoon of butter to the noodles and toss them around a bit so the butter has a chance to melt. This gives them a nice rich flavor, while keeping the noodles from sticking together.
3. While your noodles are cooking, slice 1 cup mushrooms and chop 1 onion.
4. Into a hot skillet place 2 tablespoons of butter. Once it has melted add the mushrooms and onion. Hit it with just a bit of salt and pepper. Saute the yummy veggies over medium high heat until the onions are translucent.
5. Add 1 can cream of mushroom soup and 1 cup milk. Whisk it in to combine.
6. Add 1/2 teaspoon poultry seasoning and 1/8 teaspoon dry mustard. Stir to combine.
7. Add 1 cup sharp cheddar cheese and stir it in. Once the cheese has melted remove the pan from the heat.
8. Chop 2 cups of cooked turkey…
and sprinkle it over the top of the noodles.
9. Pour the sauce over the noodles (no need to stir it in, just layer it). Sprinkle 1 cup mozzarella cheese…
and 1 tablespoon of Parmesan cheese over the top of the sauce.
10. Sprinkle 1/2 teaspoon dried parsley over the cheese.
11. Pop it into the oven (uncovered) and bake for 30 minutes, or until the cheese is melted and the sides are bubbly.
Hope you love it!
I can’t wait to make it again. 🙂 This one is a keeper!