For a delicious use of leftover holiday turkey, try this quick and easy turkey tetrazzini.
2 cups cooked and cubed Honeysuckle White Turkey
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 cup Parmesan cheese
2 tablespoons green onion, chopped
1 teaspoon parsley, dried
8 ounces spaghetti, cooked al dente according to package directions
Additional Parmesan cheese for sprinkling
- Place soup, water and cheese in a saucepan and heat to boiling, stirring frequently. Add the cooked turkey, green onion and parsley and heat thoroughly.
- Serve turkey mixture over cooked spaghetti and sprinkle with additional Parmesan cheese.
Makes 6 servings.
Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.