I may be a few days late with this post. Especially since everyone should have discarded all the leftover turkey by now. But, I’m posting it anyway because, well, it’s really good and I’m thinking perhaps a few of you may have frozen some turkey for later? Besides you can always substitute leftover chicken.
But before I start the recipe, I want to share a photo with you. This is a very special, very rare photograph of five generations in the same place at the same time. And it was taken on my back deck on Thanksgiving afternoon. I almost can’t find the words to tell you what it’s like to have your grandmother, mother, daughter and two granchildren all at the Thanksgiving table with you. The uniqueness of having family ranging in age from 4 to 95 all present and all enjoying each other is pretty incredible. I just don’t believe there are many families that have this many living generations. Over the years, we’ve been together lots and lots of times but somehow no one ever remembers to take a picture. And I meant, by golly, that this occasion was not going to slip by without getting a shot of us. I appreciate my Mama so very much for driving all the way here so that she and Polly could spend Thanksgiving day with us. It was so much fun! And I’ve almost recovered from all the cooking now :-)
So, on with the recipe. This Turkey Tetrazzini is my standard after-Thanksgiving, use-up-the-turkey casserole. Its ingredients are so different from the flavors on the Thanksgiving menu and that makes it quite welcome. I serve this with garlic bread and a fresh mixed salad with a classic vinaigrette dressing.
Preheat the oven to 350 degrees.
Cook the spaghetti according to the package directions. Set aside.
Coat a large pan with cooking spray and place over medium-high heat. Add butter or margarine. When melted, add mushrooms, onion and celery. Cook, stirring frequently until tender.
Whisk together the flour and milk until smooth.
Add the flour-milk mixture along with the chicken broth, salt and pepper to the sautéed vegetables. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.
Remove from the heat and add cream cheese, stirring until melted. Stir in half the Parmesan cheese, garlic powder, pimiento, turkey, spaghetti and parsley.
Or stir in the parsley after you’ve mixed everything together if you’ve almost forgotten it, like me :-)
Spoon the mixture into a shallow baking dish coated with cooking spray. Sprinkle evenly with the remaining Parmesan cheese. Bake for 25-30 minutes or until thoroughly heated.
Enjoy! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Other tetrazzini recipes you might enjoy:
- Martha Stewart’s Chicken Tetrazzini
- Turkey Tetrazzini from Simply Recipes
- Chicken Tetrazzini from Genius of a Cook
- For the Love of Cooking’s Chicken Tetrazzini