Al Fresco With Autumn: Turkey Tetrazzini

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Hey Turkey lovers – I have a confession to make. I did not invent this recipe – it was shared with me a while back from a dear friend who is an amazing chef and also runs our family restaurant. So this dish has got clout, and besides, someone somewhere has probably done it all before, right? So now, I’m sharing it with you all. Tetrazzini is a simple way to make use of that leftover Turkey that many American households have on this day, and it’s so darn delicious. Leaving you more time to hang with the kids, shop – and be thankful for all the awesomeness in your life.

Turkey Tetrazzini

Time: 25 min
Serves: 3-4

Ingredients:

  • 8 oz. spaghetti
  • 1 can organic chicken broth
  • ½ cup sour cream
  • 1/3 cup parmesan – grated
  • 1 can cream of mushroom soup
  • ½ cup milk
  • 1/3 cup onion – finely chopped
  • ½ lb turkey meat – diced
  • 1-2 cloves garlic – crushed
  • 1 large handful mushrooms – washed & sliced
  • 1 cup frozen peas
  • ½ cup fresh carrots – cubed
  • ½ Tsp dried tarragon
  • Fresh ground black pepper – to taste

Directions:

  1. Break spaghetti in half and cook IN THE CHICKEN BROTH for amount of time specified on the package. Once cooked discard the broth.
  2. Mix together sour cream, mushroom soup, most of parmesan, milk, onion and garlic.
  3. Add remaining ingredients (except small portion of Parmesan) to the above mixture, mix gently and then add to a microwave-safe casserole dish.
  4. Cover and cook for 6-8 minutes.
  5. Top with remaining Parmesan and ground black pepper to taste.

Happy Holidays, Totsy friends!

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