Leftover Turkey Tetrazzini Recipes

TURKEY TETRAZZINI INA GARTEN RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Cook the spaghetti in a large pot of salted water, according to package instructions. Drain well.
• Meanwhile, melt 6 tablespoons of butter in a small saucepan over low heat. Add the flour and cook for 2 minutes, constantly stirring with a wooden spoon.
• Raise the heat to be medium and whisk in the milk. Cook, constantly whisking, until the mixture comes to a boil and thickens. Remove from the heat and whisk in 1/2 cup of Parmesan, the nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Melt 6 tablespoons of butter in a large skillet over medium heat.
• Add the Gruyere and cook, stirring, until melted. Stir in the turkey, wine, condensed soup, and parsley.
• Add the cooked spaghetti and toss well.
• Transfer the mixture to a 9 by 13-inch baking dish and sprinkle with the remaining 1/4 cup Parmesan.
• Bake for 30 to 35 minutes, until the sauce, is bubbly and the pasta is browned around the edges.
• Enjoy!

LEFTOVER TURKEY TETRAZZINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and transfer to a large bowl.
• Add cooked turkey, condensed mushroom soup, Parmesan cheese, milk, mushrooms, pimentos, melted butter, capers, parsley, onion, poultry seasoning, garlic, salt, and pepper; mix until well combined. Pour mixture into the prepared casserole dish.
• Bake in the preheated oven until heated through, about 15 minutes.