Saturday, 25 October 2014

Turkey Tetrazzini

I still have lots of leftovers from Turkey Day in my freezer so here's my yummy easy alternative to turkey sandwiches or turkey soup.

Turkey Tetrazzini

1 Tbsp Olive Oil
1 Onion, diced
2 cloves Garlic, minced
2 cups Sliced Mushrooms
2 cups Milk
1 cup Herb and Garlic Cream Cheese
1/4 cup Parmesan Cheese
1 cup Peas, frozen
4 cups Turkey shredded or chunked (or substitute chicken)
1/2  package of Spaghetti, cooked (about 450g)
2 cups Mozzarella, shredded

In a large saucepan, heat oil and brown onions & garlic. Add mushrooms and cook until they start to get watery. Add milk, cream cheese, parmesan, peas and turkey and cook for 5 minutes until cream cheese is melted, but not boiling. Add cooked spaghetti and toss to combine evenly.

Pour spaghetti mixture into an oven safe dish and sprinkle with mozzarella cheese. Bake at 350F for 20 minutes covered and an additional 10 minutes uncovered. Let stand 10 minutes before serving.

Perfect way to use up leftover turkey or substitute chicken for an easy family friendly dinner. This recipe freezes well too.


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