One of the things I love most about cooking for the holidays are the leftovers, nothings better than cooking once and eating almost the whole week on the leftovers. If it was up to me, I would be fine with some turkey, sweet potatoes and green bean casserole just heated up in the microwave, but I have the rest of the family to keep in mind. They {especially Doug} would not be too happy with the same dinner every night.
So today we are sharing a recipe for Turkey Tetrazzini and our Menu Plan that has several other ideas to use up those leftovers.
I adapted this from The Pioneer Woman, the recipe makes a huge amount. I had enough to serve our family of 5, have some leftovers and freeze enough for an easy make-ahead meal during the busy holiday season.
The recipe calls for white wine, but we aren’t wine drinkers, so we used Holland House Cooking Wine. It is very flavorful and works really well if you don’t have a bottle of wine or if you don’t want to open a whole bottle just for cooking. I haven’t been using cooking wine for very long but I’ve found that using the Holland House Cooking Wine in recipes adds a great flavor and what I suppose you could call body to the meal.
Doug has really taken a liking to the different Cooking Wines available, I wonder what he has up his sleeve for the next time?
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Turkey Tetrazzini Recipe
A great dish to use up leftover Turkey. Recipe from PocketChangeGourmet.com
- Total Time: 40 minutes
Ingredients
- 1 pound box of thin spaghetti
- 4 tablespoons butter
- 3–4 cloves garlic, minced
- 1 pound fresh mushrooms {1 used about 3/4 of the package}
- 1 cup Holland House White Cooking Wine
- 1/3 cup flour
- 4 cups turkey or chicken broth {I used the leftover turkey stock from the Thanksgiving stuffing}
- 1 (8 oz) cream cheese, cut into pieces
- 3 cups turkey, cut into small pieces or shredded
- 1 cup frozen peas
- 1/2 cup {4 slices} bacon, cooked {in the oven is best} and crumbled
- salt & pepper to taste
- 1 cup Mozzarella Cheese, grated
- 1 cup Parmesan Cheese, grated
- 1 cup bread crumbs
Instructions
- Cook and drain spaghetti noodles according to directions on the box {cook al dente or fully, it’s up to you}
- In a large pan, melt the butter and saute the garlic for a couple minutes
- Add the mushrooms and cook a couple minutes until soft
- Add the cooking wine and cook until liquid has reduced about half
- Sprinkle with flour and mix well, Add broth and mix well, cook until roux thickens
- Reduce heat to medium low and add cream cheese, mix until melted
- Add turkey, peas, bacon and cheese, stir to heat through
- Add spaghetti, stir all together
- If you are serving a crowd {8-10}, add mixture to 13×9 glass baking dish
- If you want to freeze some, divide the mixture, add half to baking dish and prepare the other half for freezing. We put ours in a FoodSaver bag, sealed it up and placed in freezer. You could also put the mixture in an airtight container and freeze.
- To cook: Sprinkle with bread crumbs and bake at 350 degrees for about 20 minutes or until mixture is bubbly and bread crumbs are lightly browned
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Let’s talk Turkey…
Our Menu Plan
Monday ~ Turkey Casserole and Deep Fried Stuffing
Tuesday ~ Easy Turkey Pot Pies {recipe from Pillsbury}
Wednesday ~ Taco Ring, Chips and Queso Dip {we might need a turkey break}
Thursday ~ Turkey and Wild Rice Soup {recipe from A Farmgirl’s Dabbles}
Watch for the December Menu Plan coming on Thursday
Friday ~ Turkey Bacon Ranch Sandwiches,
Saturday ~ Barbecue Meatballs and Oven Fries
Sunday ~ Turkey n’ Noodles {if we have turkey left or use chicken}, Mashed Potatoes and Corn
Visit Mizkan for more products and recipes and don’t forget to enter the Holland House Holiday Sweepstakes, you could win $500!!
Disclosure: I’m a Mizkan Advocate and this is a sponsored post. These opinions are all my own and have in no way been influenced by another person.
Linking to…Menu Plan Monday, Ingredient Spotlight
