Turkey tetrazzini is a classic dish made with turkey leftovers, but leftover chicken works just as well.
2 tablespoons cornstarch
1 1/4 cups milk
3/4 cup broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground black 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
- Preheat the oven to 375°F (190°C).
- In a 3-quart saucepan, over medium heat, combine cornstarch with milk, broth, salt, garlic powder and pepper
- Bring this mixture to boil, stirring constantly.
- 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.
- Pour this mixture into a lightly greased casserole dish.
- Top with some more Parmesan cheese and sliced almonds.
- Bake in a preheated 375°F (190°C) oven for 25 minutes or until mixture bubbles and top is browned.
- Allow to rest for 5 minutes before serving.
Makes 8 servings.
Recipe provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.