Turkey tetrazzini is a classic dish made with turkey leftovers, but leftover chicken works just as well!

Turkey Tetrazzini

2 tablespoons cornstarch
1 1/4 cups milk
3/4 cup broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons dry white wine
1 (4-ounce) can mushrooms, drained
1 (2-ounce) jar chopped pimiento
8 ounces of spaghetti
2 cups of cooked turkey
2 tablespoons sliced almonds

1. Preheat the oven to 375°F (190°C).
2. In a 3-quart saucepan, over medium heat, combine cornstarch with milk, broth, salt, garlic powder and pepper
3. Bring this mixture to boil, stirring constantly.
4. Remove from heat and stir in grated Parmesan cheese, dry white wine, mushrooms, pimiento, cooked turkey, and spaghetti, cooked according to package directions and drained.
5. Pour this mixture into a lightly greased casserole dish.
6. Top with some more Parmesan cheese and sliced almonds.
7. Bake in a preheated 375°F (190°C) oven for 25 minutes or until mixture bubbles and top is browned.
8. Allow to rest for 5 minutes before serving.

Makes 8 servings.

Recipe and video provided courtesy of HolidayKitchen.tv.