By Sunday after Thanksgiving, the leftover turkey is sealed and packaged for the freezer. I do not want to see it again until next Thanksgiving — but just to be frugal, I do keep it. Then, by Wednesday, I feel brave enough to pull out the left-overs from their Ziploc bag and whip up this recipe — turkey tetrazzini. It’s a comforting way to serve left over turkey, without the advantage of left-over mashed potatoes, which are definitely gone by now.
One note. If you can make this recipe a day in advance (or at least in the morning) the flavors have a much better chance of coming through. Make a big batch — this is one of those meals that gets better with age.
- One box thin spaghetti
- Fresh mushrooms — your choice on variety — chopped
- One medium onion, chopped and diced
- Olive oil
- Two stalks of celery, diced
- A dash of red pepper flakes
- Two cups of heavy cream or half and half
- Leftover turkey cut into cubes — your choice how much — this recipe is very forgiving
- A wedge of Parmesan cheese, sliced into strips with a vegetable peeler
- Salt to taste
- Optional: Dehydrated kale. Adds nice color, and vitamins. In a pinch, you could add some steamed broccoli.
- Boil noodles in salted water until al dente. Drain.
- Meanwhile, in large saute pan, heat olive oil over medium heat and add onions, mushrooms and celery. Saute until a bit brown on the edges.
- Add leftover turkey until turkey is just warmed through.
- Pour in cream, add salt to taste and red pepper flakes.
- Simmer for 10 minutes before adding Parmesan cheese, kale or broccoli and drained pasta.
- Turn off heat and let mixture cool. You can eat now, or move to refrigerator to let flavors absorb.
- And there you have a way to make that left-over turkey delicious again.
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