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By Rosie
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A Frugal Recipe for Turkey Tetrazzini!
With the holidays coming up, I’m sure a lot of us will have a lot of leftover turkey. You all know how hard times are right now, so I hope none of you plan on wasting those leftovers! To help you put that turkey to good use I have several recipes I will be sharing with you. We’re going to start off with this Turkey Tetrazzini recipe. I recently asked my Facebook friends what they made with their leftover turkey, and one of them (shout out to Gude Castro!) said Turkey Tetrazzini. I immediately pushed away from the computer and got to work. Lucky for me, I had all the ingredients on hand (and you probably do to!), and I made a dish of creamy deliciousness!
This recipe is not only good for putting those extra leftover ingredients to use, but it’s also easy on the pocket. IF you have any leftovers (I didn’t because my mom and son tore it up!!), you can take it to work the next day for lunch, or save it for the next days dinner. More than likely,you won’t have any leftovers so don’t worry about pulling out the Tupperware just yet!
Don’t forget to check out my Vegetable Seasoning Blend, so that you can use it with this recipe!
Creamy Turkey Tetrazzini
Make use of all that leftover Thanksgiving turkey with creamy, delicious turkey tetrazzini! This easy and affordable creamy pasta dish is the perfect go-to for a quick dinner.
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Course Main Dish
Cuisine Italian
Keyword Creamy Turkey Tetrazzini, holiday recipe
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 6 servings
Ingredients
- Leftover turkey breast 2-3 breasts
- 1 cup onions chopped
- 2 tbsp olive oil
- 1 cup frozen mixed vegetables
- 1 can cream of celery soup
- 1 ½ cups milk 2% or whole milk
- ¼ cup all-purpose flour
- 1 box spaghetti
- 2 tbsp butter
- 2 cups shredded cheese Italian blend
- 2 tsp dried parsley
Instructions
In a pan over medium-high heat, sauté onions and chopped turkey breast.
Add in frozen vegetables. For this recipe, I used frozen carrots, corn, and peas, as well as my own frozen seasoned vegetable mix.
Cover and cook for about 1 minute (to let the veggies steam and thaw a little).
Add cream of mushroom soup and milk. Mix in with chicken and veggies until fully combined.
Lower the heat to medium heat.
Add in all-purpose flour to thicken the mixture. I used about 1/4th of a cup, but you can add a little more or less depending on how thick your cream mixture is.
Cover and let simmer for about 5 minutes.
While that’s cooking, prepare your pasta according to the directions on the box (I used regular spaghetti noodles). Once your pasta is done cooking, drain the pasta water. Add about 2 tbsp of butter to the pasta and mix until melted.
In a baking pan (or casserole dish), add the pasta and pour the creamy turkey sauce over the pasta. Mix together until the pasta is fully coated.
Top with shredded cheese. I used an Italian mixture of asiago, mozzarella, parmesan, and provolone. You can use whatever kind of cheese you prefer—just make sure the pasta is completely covered with cheese!
Sprinkle with dried parsley. Bake at 350 degrees for about 15 minutes.
Serve & Enjoy!
Video
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Recipe by: I Heart Recipes
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If you liked this Turkey Tetrazzini, try these other tasty recipes!
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MEET THE RECIPE AUTHOR
I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!
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