This shop, Turkey Tetrazzini, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GiveThanksBeFull #CollectiveBias
It’s beginning to look a lot like Thanksgiving and my head is filled with visions of deep-fried turkey, cornbread dressing, sweet potato casserole, and pecan pie.
I’ll have a house full of guests (15 total) on Thanksgiving Day and I can hardly wait for the feast to begin. Desserts will be made the day before and hidden in the fridge. The table will be set the night before. I do everything I can in advance so that Thanksgiving Day is reserved for cooking the main event.
On Thanksgiving morning, while the family is enjoying mocha punch, cinnamon rolls and watching the parade on TV, I’ll begin to prepare the turkey for deep frying. That’s how we roll in the south and I always buy a turkey large enough for leftovers to make Turkey Tetrazzini.
After The Thanksgiving Day Parade
After the parade, it’s football time! I keep my eye on my favorite team while I bake the cornbread for my famous cornbread dressing. Onions will be chopped, celery will be diced and delicious smells will begin to waft from the kitchen.
The key to making good dressing is using plenty of Swanson® Chicken Broth. I always use Swanson® because it’s made with simple ingredients. Plus, it’s 100% natural and contains no added MSG, artificial flavors or preservatives. I also add a can of Campbell’s® cream of mushroom soup to my dressing. It adds an extra layer of flavor and it’s my not-so-secret-anymore ingredient.
Helpful Hint: I also use Swanson® Chicken Broth and Campbell’s® Cream of Mushroom Soup when I make Turkey Tetrazinni, so I make sure to stock up when I’m shopping at Target.
Turkey Tetrazzini is the perfect meal for the day after Thanksgiving. It’s delicious, easy to make and it’s a great way to use up the leftover turkey.
How to Make Turkey Tetrazzini
In a large skillet, sauté mushrooms in 2 Tablespoons butter until softened. Remove mushrooms and set aside.
Now, we need to make a Béchamel (aka white) Sauce. It’s easy and I use the same recipe when I’m making homemade mac and cheese and potato soup.
In the same skillet, melt remaining butter and add the flour. Whisk for one minute or until smooth.
Add the half and half and the Swanson® Chicken Broth and whisk until smooth and thickened.
Remove from the heat and add the parmesan cheese and Campbell’s® Cream of Mushroom Soup.
Combine the sauce mixture with the turkey and spaghetti.
Place in a greased baking dish and sprinkle with remaining parmesan cheese. Bake at 350º for 20-25 minutes or until lightly browned and bubbly. Serve with a salad and you’re good to go.
- 6 Tablespoons butter
- 2 cups Swanson® Chicken Broth
- 1 can Campbell's® Cream of Mushroom Soup
- 3/4 cup half and half
- 4 Tablespoons flour
- 1/2 cup shredded parmesan cheese plus 1 Tablespoon, divided
- 1 package (8 oz.) thin spaghetti
- 1 (8 oz.) package fresh, sliced mushrooms
- 3 cups cooked, chopped turkey
- Preheat oven to 350º.
- Cook spaghetti according to package directions.
- Heat 2 Tablespoons butter in a large skillet and add mushrooms. Sauté on medium heat for 5-6 minutes. Set aside.
- Add the remaining butter to the skillet, add flour and whisk for one minute or until smooth.
- Add half and half and chicken broth and stir until smooth and thickened.
- Remove from heat and stir in the cream of mushroom soup, mushrooms and 1/2 cup parmesan cheese.
- Add the chopped turkey and spaghetti.
- Transfer to a lightly greased 2-quart baking dish. Top with remaining tablespoon parmesan cheese and bake for 20-25 minutes or until light brown and bubbly.
What’s your favorite way to use Thanksgiving Day leftovers?
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