My refrigerator is CRAMMED with Thanksgiving leftovers! Which I guess is a good thing until I have to spend 10 minutes rearranging just to find a place to put a gallon of milk.
I love leftovers, but what I love even more is transforming those leftovers into something completely different. For the last two weeks, Kroger had turkeys on sale for $.37 a pound with a ten dollar purchase. I’m not gonna lie – it was an awesome deal and I bought three. Two smaller 13-pound birds are hanging out in the deep freeze for a later date. One HUGE 20-pound bird ended up being the guest of honor on our Thanksgiving table. It was a monster beast; more than what The Husband, my parents, and myself could ever eat. But I bought that big ole bird for the express purpose of having leftovers.
I know what you’re thinking. The name turkey tetrazzini evokes thoughts of a lady wearing a hairnet standing behind a cafeteria serving line in me too. This recipe is NOT the same gob of mushy noodles and cream of mushroom soup you were served as a kid. The sauce is rich and creamy and the bread crumb topping is buttery and crispy.
It’s good ole comfort food. It freezes well. And no lunch ladies were harmed in the process.
- 1 package (12 ounces) spaghetti
- 2 medium onions, chopped
- 9 tablespoons butter, divided
- 1 pound sliced fresh mushrooms
- 1 large sweet red pepper, chopped
- ½ cup all-purpose flour
- 1 teaspoon salt
- 6 cups whole milk
- 1 tablespoon chicken bouillon granules
- 6 cups cubed cooked turkey breast
- 1 cup grated Parmesan cheese
- ½ - ¾ teaspoon cayenne pepper
- 1-1/2 cups panko bread crumbs
- Cook spaghetti according to package directions. Meanwhile, in a large stock pot, melt six tablespoons butter over medium high heat. Add onions and sauté until tender. Add mushrooms and red pepper. Sauté 4-5 minutes longer or until vegetables are tender.
- Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a simmer stir for 2 minutes or until thickened. Stir in turkey and cheese and cayenne pepper; heat through. Season with salt to taste. Remove from the heat.
- Drain spaghetti. Add to turkey mixture and mix well. Transfer to one 9-in. x 13-in. x 2-in. greased baking dish or two 8-in. x 8-in. greased baking dishes.
- Melt remaining butter. Toss with bread crumbs and sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through and breadcrumbs are golden brown.