LEFTOVER TURKEY TETRAZZINI

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Leftover Turkey Tetrazzini image

Ok, another use for your Thankgiving leftover. I use up my gravy and turkey in this recipe. This recipe is a spin off of a recipe I learned in Culinary School. This recipe is good for a small family.

Provided by School Chef

Categories     Poultry

Time 35m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 11

2 cups turkey gravy
1/2 cup fat-free half-and-half
1/4 cup sherry wine
2 ounces sliced mushrooms
2 tablespoons diced onions
1 tablespoon butter
2 cups shredded turkey
1/2 cup parmesan cheese
salt
black pepper
2 ounces spaghetti

Steps:

  • Cook Spaghetti , drain and set aside.
  • Pre heatn oven to 400 F.
  • Saute onions and mushroom in sauce pan with butter for 4 minutes.
  • Add gravy and heat
  • Add half and half and sherry wine, blend.
  • Add turkey and 1/4 c cheese to finish sauce.
  • Season to taste with salt and pepper.
  • Grease a 2 quart casserole
  • Put cooked spaghetti in casserole.
  • Pour sauce over spaghetti.
  • Top with remaining parmesean cheese.
  • Bake 10 to 15 minutes or until lightly brown.

Nutrition Facts : Calories 275.5, Fat 9.6, SaturatedFat 5, Cholesterol 22.5, Sodium 952.2, Carbohydrate 22.5, Fiber 1.1, Sugar 3.1, Protein 11.1

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