What to do with all that leftover turkey? Well, I have been using my tetrazinni recipe for a couple of decades now after every time I cook a big bird and it's delicious! This tetrazzini recipe is very easy to make. I have also done this using ham instead and the flavor is great but it's a totally different tasting dish. You aren't tied down to only using it at Thanksgiving or Christmas. It's also very good if you use chicken.
You Will Need
1 lb Spaghetti
2 cloves Chopped Garlic
2/3 cup Chopped Onion
1 can Condensed Cream of Mushroom Soup
1 can Condensed Cream of Chicken Soup
2 Tbs Mixed Herbs (marjoram,basil,thyme,parsley)
2 Cups Cooked,Boned, and Chopped Turkey
2 oz. Olive Oil
1 cup Grated Cheddar Cheese
1 Casserole Dish
1/2 cup Milk
1/2 cup Chicken Stock
Pour olive oil, chopped onions, and chopped garlic into the bottom of a sauce pan. Heat on low heat just enough to caramelize the two. Now, add the stock, milk, the two types of condensed soup, and mixed herbs gently on a slow simmer. Next, add the olive oil and cheese. You should be stirring this every so often to blend it well. Now add the meat and mix again. When all the cheese has gently melted and everything has mixed together, turn off the heat.
Cook the spaghetti according to instructions and grease your casserole dish. Next, place the cooked spaghetti in the casserole dish and pour the earlier mixture over it. Mix it all around and blend the sauce with spaghetti thoroughly. You can take some Romano or Parmesan cheese and sprinkle over the top if you wish.
Preheat oven to 325°F and cook the tetrazzini for 40 minutes. Enjoy your casserole!
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