This recipe is my favorite way to use up leftover turkey. I like to freeze extra bags of chopped, cooked turkey pieces just to have ready for this! Tetrazzini is comfort food at its finest – and best of all, the recipe requires no unusual ingredients!
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8-12 oz fettuccine or other pasta, dry
2 cups chicken/turkey broth (14.5 oz can)
2 cups milk
1/2 cup flour
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 cups turkey, cooked and diced
2 cups shredded cheddar cheese
- 1 tablespoon minced onions
- 1 cup sliced mushrooms or black olives
1. Heat oven to 350 degrees. Cook and drain pasta.
2. Mix broth, milk, flour, butter, salt and pepper (and onion, if desired) in a large saucepan. Over medium heat, stir constantly until boiling. Boil and stir for 1 minute, then remove from heat.
3. Combine pasta, turkey and heated sauce (add mushrooms or olives now, if desired). Add 1 cup cheese to the mixture and sprinkle with parsley (to add color, if desired). Spread into an ungreased 2 quart casserole dish and top with remaining 1 cup cheese.
4. Bake uncovered for 25-30 minutes until hot and bubbly. Enjoy!
- For best results, use higher fat milk (1% and up generally work just fine).
- For a dairy-free dish, use soy milk and soy margarine in place of milk and butter. Omit cheese (or replace with soy cheese) and top with bread or cracker crumbs instead.
What’s your favorite way to make the most of those Thanksgiving leftovers? Please share!
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