- 1 tbsp olive oil #13736
- 8 oz fresh mushrooms, sliced
- 4 oz onion, minced
- 2 garlic cloves, minced
- 2 tbsp skim milk powder #11130
- 1 1/2 tbsp cornstarch #09103
- 2 tsp chicken base #02891
- 1 tsp salt #13791
- 1/4 tsp pepper #14030
- 1/2 tsp onion powder #14000
- pinch of nutmeg #13990
- 2 cups cold water
- 24 oz cooked turkey shredded #32864
- 6 oz spaghetti, cooked until tender #11580
- 4 oz shredded mozza/cheddar blend #20665
- 2 tbsp grated parmesan cheese #20690
- paprika #14020
"Turkey is one of the most versatile meats to use up as leftovers. Besides making a great sandwich or soup, try a casserole or a cold salad. Using spices and sauces to reinvent your turkey can be fun. Here are a couple of recipes for your leftover turkey."DIRECTIONS
- Heat olive oil in skillet, saute mushrooms just until tender, add onion and garlic, sauteed for one minute.
- Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan.
- Cook over medium heat until mixture thickens and begins to bubble.
- Arrange noodles in a 2-quart shallow baking dish.
- Spread mushroom mixture over the noodles; top with a layer of turkey.
- Pour sauce over all then sprinkle with cheeses and paprika.
- Bake turkey tetrazzini at 350° for 30 minutes, or until hot & bubbling.
For per order assembly; noodles, sauce and fried mushrooms can be made ahead and kept warm. Layer ingredients, using 6 oz of turkey per order in individual dishes. Microwave for 3 minutes and finish in the oven until hot & bubbling about 6-8 minutes. Serve with garlic bread and garden salad to start.