Monday, January 4, 2016

Turkey Time! Part 1


So, perhaps you made a turkey for Christmas and perhaps after also having a turkey for Thanksgiving, you have a lot of leftovers. Or perhaps you just like turkey and want to make something with turkey in it at any time of the year. In my case, I made turkey for Thanksgiving and bought another turkey to make for Christmas, but since I was so sick over Christmas, I did it a little later. It was a big turkey with a lot of leftovers, and for whatever reason, my turkey sandwich loving family wasn't really in the mood for turkey sandwiches. So, I hunted down a few recipes that helped me use up my turkey leftovers. All of these recipes were paired with mushrooms, so if you don't like mushrooms, you probably won't like these recipes. However, since I do, I thought they were quite good. Here's the first recipe.


Turkey Mushroom Tetrazzini


1/2 pound uncooked spaghetti
1/4 cup finely chopped onion
1 tablespoon butter
1 garlic clove, minced
3 tablespoons cornstarch
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 can (12 ounces) fat-free evaporated milk
2 1/2 cups cubed cooked turkey breast
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon seasoned salt
Dash pepper
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika


Cook spaghetti according to package directions; drain.

In a large saucepan, saute onion until tender. Add garlic; cook 1 minute longer. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low. Add milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper. 

Transfer to an 8-inch square baking dish coated with cooking spray. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until heated through. Yield: 6 servings.

Nutrition information: 1 1/4 cups equals 331 calories, 5 g fat, 51 mg cholesterol, 544 mg sodium, 41 g carbohydrate, 1 g fiber, 28 g protein.

Source: Taste of Home. You can find it here

Notes: This was good. My boys gobbled it up, which is always a plus for me. I have two different flavors of seasoned salt and I was on the fence as to which one to use. Afterward, I wasn't sure if I had used the right one, but when I had the leftovers, it was fantastic. You could also use a dry Italian dressing seasoning packet in place of the seasoned salt and it would taste great (1/2 a packet for the recipe as is, or a whole packet if you double the recipe).

I doubled this and it made a ton, so I split it in half and shared some with a neighbor who was in need. 


  1. You know, turkey is usually a really strong flavor to me. I don't like turkey noodle soup, for example. But it seem I made this before and liked it. But this recipe didn't come from me, right? Mine was in an old BC pamphlet book.

  2. I made this because it reminded me of the recipe you had made years ago, but no, it is not the same recipe.