We recently had a winter storm come through our area, and I couldn’t find any meats in the supermarket. I was left to defrost a turkey I had gotten on sale during the Christmas holiday.
There were some turkey leftovers, and I had the best recipe in mind, TURKEY TETRAZZINI! You can do anything to this casserole dish and come out a winner. I love using white wine or heavy cream, but I have used different broths, sour cream, cream cheese, and it has always been a family hit.
This recipe has had to be tweaked due to a younger child deciding not to eat sweet peas lately, but I pulled off a great Kid Tested Mother Approved Recipe that was another weekday dinner success.
You can use more turkey if you like, I didn’t have more than 4 cups, I love to have every bite with meat and veggies. They soak up the cream and you are left with delectable goodness.
Posts that may complement this recipe::
- Garlic Butter Holiday Turkey
- Slow-Cooked Turkey, Corn, and Potato Chowder
- Slow-Cooked Collard Greens
- 1 9X13 baking dish
- 4 cups cooked turkey meat
- 2 cups egg noodles (any size)
- 1 can cream of chicken
- 1 can cream of mushroom
- 1 carrot diced fine
- 2 cups turkey stock
- 1 tbsp pepper
- 1 tbsp thyme
- 1 tbsp rosemary
- 3 cups mild cheddar
- Cook your egg noodles for 7 minutes and run under cool water. You want to stop the cooking process since you will be baking them. You just want the noodles to take their shape while still being al dente. After rinsing place in a large bowl.
- Turn oven to 350 degrees. Grease your 9x13 baking pan.
- Shred your turkey into pieces and place it into the large bowl, adding everything except your cheese.
- Stir well and place your mixture in a 9x13 baking pan.
- Add cheese on top and bake cover for 35 minutes. Enjoy!!!