Leftover turkey made into a comforting casserole dish.
First and foremost, thank you, Veterans. Thank you.
Today's recipe is for the very quickly coming up Thanksgiving and more importantly, the leftovers! We typically like to use our leftovers in a cheese tray fashion for our movie night where we watch a long series of movies on Thanksgiving evening and fall asleep during the first one of the series. It never fails. Last year, we attempted Pirates of the Caribbean...and I don't remember seeing any more than 10 minutes.
We did have a little more leftover turkey and I decided to try a different tetrazzini recipe. What I mean by different is that my mom-in-law makes incredible tetrazzini and even though she gave me her recipe, I have never been able to make it correctly. I'm cursed. This tetrazzini recipe is a little different than my mom-in-law's and I also tweaked it a lot to meet what I had in my pantry. It was a great dish and tasted almost like my mom-in-law's and I didn't mess it up, so that was good enough for me!
What you need:
- 1 1/2 lb. thin spaghetti, broken in half
- 4 Tbsp. unsalted butter
- 4 cloves minced garlic
- 1/2 tsp. salt
- 1/3 cup flour
- 4 cups chicken broth, plus some
- 8 oz. cream cheese, cubed
- 3 cups leftover turkey, diced or shredded
- 4 slices bacon, cooked and crumbled
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Parmesan cheese
- Salt and pepper to taste
- Cook pasta al dente according to package directions. Drain and set aside.
- Heat butter in a large saucepan over medium high. Add garlic and saute until fragrant.
- Stir in flour and cook for 1 more minute. Pour in the broth little by little, whisking until smooth between each addition and letting thicken before adding more.
- Reduce heat to medium low and add cream cheese and stir to melt.
- Add turkey, bacon, and cheese. Stir to combine and season with salt and pepper to taste.
- Pour into a large baking dish and bake at 350 degrees for 20 minutes.
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