Turkey Tetrazzini Recipe

Every year after Christmas I make turkey tetrazzini with the turkey leftovers. It is a favourite with us all but not with Megan. She does not like creamy any thing or mushrooms, but she politely, well almost politely ate her dinner tonight. It is a great way to use up leftover turkey.

Turkey Tetrazzini

3 to 4 cups chopped leftover turkey (you may also use chicken)

1 large onion, chopped

1/2 lb. mushrooms, sliced

2 tbsp. butter or olive oil

1 16 oz. pkg. spaghetti, or any shaped pasta you want to use

1/3 cup butter

1/2 cup flour

1/4 tsp. nutmeg

4 cups chicken or turkey broth ( I always added the leftover turkey gravy)

1 cup 1/2 & 1/2, or milk

1/2 cup grated Parmesan cheese, or more to taste

Cook pasta according to package directions. Drain in a colander. Spread out evenly in a buttered 9" x 13" baking dish.

In a large saucepan melt the 2 tbsp. of butter and saute the onions and mushrooms until soft and they are starting to brown.

Add to chopped turkey in a large bowl, stir together.

In the same saucepan, melt the 1/2 cup of butter. When melted add the flour and nutmeg, whisking until smooth. Gradually whisk in broth, and cook, stirring until mixture has thickened. Add 1/2 & 1/2 and any leftover gravy you may have, a long with the onion, mushroom turkey mixture. Cook until heated through. Season with salt and pepper to taste.

Spoon this mixture over the spaghetti in the baking dish. Sprinkle with the Parmesan cheese and a little paprika.

Bake in a preheated 350° F oven for 30 minutes or until the spaghetti turkey mixture are thoroughly heated and the surface is golden and bubbly.

Serves 8. Enjoy!