Monday, November 30, 2015


by Mary Kennedy                       
The truth about leftovers is that well, they just don't look too appealing.  They've had their moment in the sun--the succulent slices  of roasted turkey, the creamy mashed potatoes, the tangy cranberry sauce--and now they look a little limp and past their prime. What to do?
What if you could turn out a delicious casserole with that leftover turkey and no one would be the wiser? Well, they'd suspect that you were trying to salvage the remnants of Thanksgiving dinner, but as long as they enjoy the finished product, who cares? Here's a great recipe to try!
My favorite turkey tetrazzini recipe:
1/2 stick butter
1 pound chopped raw mushrooms
1 cup white wine
1/2 tsp salt
1/2 tsp pepper
1/4 cup flour
4 cups chicken broth or turkey broth
1 eight ounce package cream cheese
3 cups cooked turkey shredded or diced
1 and 1/2 cups frozen green peas
1/2 cup panko break crumbs (for topping)
12 ounces cooked spaghetti
Set over at 350.  Melt butter and sauté mushrooms. Add salt and pepper, and sprinkle flour over mixture in pan.  Stir to combine. Now add the whitewine and stir again. Add the broth and cook for a few minutes until it is thickened. Add the cream cheese and stir. It might be a little lumpy but that's okay, the lumps will disappear in the finished dish. Now add the turkey and peas, the cooked spaghetti. Turn it into a casserole dish, top with the bread crumbs and baked for 30 minutes, uncovered. Delicious!
 Bon Appetit!
Mary Kennedy

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