In my home, turkey is the traditional Christmas dinner. I always enjoy a hot turkey sandwich with the leftovers. When we partake in the leftovers, it seems the tastes are more pronounced.
My creative side allows me to try different dishes with the turkey, and turkey tetrazzini has become a favorite with my family and friends. I hope you enjoy this recipe, and that your holidays are wonderful, happy and peaceful!
Turkey Tetrazzini (Makes about 4 cups or 3 generous servings.)
- 2 tablespoons (1/4 stick) butter
- 1⁄2 cup chopped onion
- 1⁄2 cup sliced fresh mushrooms
- 1 10-3/4–ounce can condensed creamy chicken mushroom soup
- 1⁄2 cup water
- 1⁄4 cup freshly grated Parmesan cheese
- 1 tablespoon dry sherry
- 1 cup cooked cubed turkey
- 1 tablespoon chopped parsley
- 2-1⁄2 cups cooked spaghetti
Melt the butter in a medium sauce pan over medium-high heat. Add the onion and mushrooms, then sauté until tender.
Reduce the heat to medium and add soup, water, cheese and sherry, stirring occasionally until cheese melts. Finally, add the remaining ingredients and bring to serving temperature.
You may sprinkle more Parmesan cheese over the Tetrazzini if you like.
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