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Turkey Tetrazzini

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Ingredients

1 pound box spaghetti pasta
2 tablespoons butter
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
1 (8 ounce) package button mushrooms, sliced
2 red bell peppers, chopped
4 cups chopped cooked turkey
2 large tomatoes, chopped
1 (16 ounce) jar Alfredo sauce
1 (8 ounce) package cream cheese, cut into cubes
1 cup milk
2 cups grated Havarti cheese
1 (10 ounce) package frozen baby peas
2/3 cup grated Parmesan cheese

Turkey Tetrazzini

  • Serves 8
  • Easy

About This Recipe

Turkey Tetrazzini is a classic Italian recipe that is the perfect dish to use up Thanksgiving leftovers. There are many varieties of this wonderful recipe; this one is my favorite. It is definitely not authentic, but is absolutely delicious.

I use my patented method for making a cream sauce: combine cream cheese with milk until the cheese melts. This is a perfect substitution for the classic white sauce in just about any recipe, and it has more flavor than that typical recipe.

This recipe is packed full of veggies for color, texture, flavor, and nutrition. You can substitute your own favorite vegetables if you’d like, of course, but try this recipe my way first.

This recipe makes a huge amount of food; too much for the typical 9″ x 13″ glass baking dish. I use the roasting pan I use to cook the turkey. You could put some into a 9″ x 13″ dish and the rest in a 9″ baking dish if you’d like. Refrigerate the smaller dish and refrigerate or freeze it to bake another day!

Steps

1
Done

Preheat the oven to 375°F. Spray a 3 quart roasting pan with nonstick cooking spray and set aside. Bring a large pot of water to a boil.

2
Done

Meanwhile, heat a very large skillet over medium heat and add the butter and olive oil. When the butter melts, add the onion and garlic.

3
Done

Cook, stirring, for 3 minutes. Then add the mushrooms; cook, stirring, for another 4 minutes.

4
Done

Add the red bell pepper, turkey, and tomatoes to the skillet. Add the Alfredo sauce and bring to a simmer. Reduce the heat to low and simmer while you cook the pasta and make the rest of the sauce.

5
Done

Cook the pasta in the boiling water until it is almost al dente. Drain.

6
Done

While the pasta is cooking, combine the cream cheese and milk in a medium saucepan. Heat over medium heat until the cream cheese melts, about 3 to 5 minutes. Stir with a wire whisk until the sauce is thick and creamy.

7
Done

Stir the drained pasta, the cream cheese mixture, the Havarti cheese, and the peas into the skillet with the turkey mixture and blend well.

8
Done

Pour this mixture into the roasting pan. Sprinkle with the Parmesan cheese. Bake for 30 to 40 minutes or until the casserole is bubbling and the top is starting to brown.

lindaBest

Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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