Turkey/Chicken Tetrazzini – Recipe
Do you still have some of that leftover turkey, and looking for an innovative way to turn it into a new meal? SG has a perfect recipe for you…..Turkey Tetrazzini!! I use the same recipe for my leftover chicken, and my family loves it.
- 3 cups cooked, chopped turkey (chicken) breast
- 8 -10 oz. fresh mushrooms, sliced
- 1 large onion, chopped
- 1 red pepper, chopped
- 2 cloves garlic, chopped (I love my garlic chopper)
- 1/4 cup of butter, or margarine (1/2 stick)
- 1/3 cup flour
- 3 cups chicken broth (or vegetable broth)
- 8 oz Cheddar Cheese, shredded
- 8 oz Velveeta Cheese
- 1/4 cup Parmesan Cheese
- 1 tsp. Italian Seasoning
- Salt and Pepper to taste
- Tabasco hot sauce to taste ( I used 8 drops)
- 8 oz of spaghetti, or any kind of pasta, cooked
- Saute onion and pepper in butter (margarine), until soft - about 5 minutes.
- Add mushrooms and garlic, and cook 2-3 minutes.
- Sprinkle flour over this mixture and cook 1 minute.
- Pour in broth and stir until thickened.
- Mix in grated Cheddar cheese, and cubed Velveeta cheese.
- Add seasonings and Tabasco sauce.
- Cook 8 oz spaghetti, broken into 4 pieces (you can use any other pasta you may have on hand).
- Fold turkey into the cheese/veggie mixture.
- Add pasta into a casserole dish, and mix with the turkey/veggie mixture.
- Sprinkle with Parmesan cheese.
- Bake, uncovered, for 40 minutes at 350 degrees F.
- Serve hot, with tossed salad, and garlic bread.
You may use olive oil in place of butter or margarine for sauteing the veggies. I updated this recipe in Jan. 2018.
This dish is best when used the same day, but still reheats very well the next day.