Recipes & Food Styling

Stretch your Thanksgiving turkey!

One of the best parts of Thanksgiving is the day after when you can eat leftover turkey!

This recipe for Turkey Tetrazzini is a great way to stretch your leftover turkey and make it last longer! 

Mushrooms cooked in dry white wine give this casserole even more flavor depth. 

Have people over or put some in the freezer for quick meals during the remainder of the busy holiday season!    

Turkey Tetrazzini

Yield: 12 Servings

16 ounces dry spaghetti or linguini

2 teaspoons pink Himalayan sea salt

1 teaspoon freshly ground multi-color peppercorns

2 tablespoons plus 1 teaspoon butter, divided

1 pound button mushrooms, dusted and sliced

1 split dry white wine

¾ cup chopped red onion

2 cloves garlic, finely chopped

1 10.5-ounce can cream of mushroom soup

½ cup whole milk

1 teaspoon granulated sugar

1 cup frozen peas

1 large red bell pepper, diced

4 cups roasted turkey breast, cubed

1 cup grated Parmigiano Reggiano cheese

1/4 cup curly parsley, chopped

1 cup crushed cheese and herb croutons

Preheat the oven to 350°F. 

In a large pan over medium heat, boil the pasta. Add 1 teaspoon of the salt. When the pasta is cooked, place it in a strainer, and run cold water through it to rinse and cool the pasta.  

In a saucepan over medium heat, melt 1 teaspoon of the butter, and sauté the mushrooms. Add the wine, and reduce the heat to low. Simmer until the wine is absorbed, about 20 minutes.  Sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.

In a large bowl, combine the onion, garlic, soup, milk, sugar, peas, red bell pepper, and stir well to combine.  Add the turkey, pasta, half of the cheese, and stir to combine.

Butter 3 9-inch-square baking pans. Divide the pasta mixture between the three pans. Bake covered for 45 minutes. Remove the over, sprinkle the crushed croutons on top, and return to the oven to bake until the top is browned, about another 20 minutes. Sprinkle remaining cheese on top, and serve.