I use up my last scraps of meat and the salty kiss of some killer parmesan with this creamy pasta casserole.

Turkey tetrazzini recipe with nutmeg. It’s simple, delicious, and perfect for using up your leftovers. Web this easy turkey tetrazzini recipe is a perfect use for all of your leftover turkey. I always make a thanksgiving turkey because i love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini.

Made with a cheesy sauce, earthy mushrooms with noodles, this turkey casserole is a great way to eat turkey another day and not think you’re eating the same meal! Use about 1/2 teaspoon of ground nutmeg in place of fresh. Don’t know what to do with it?

Cook, stirring occasionally, until the liquid reduces by half, 10 to 12 minutes. Web most varieties of pasta will work for this recipe. Bring a large pot of heavily salted water to a boil.

Web chicken broth whole milk italian seasoning nutmeg Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half. Ingredients you’ll need dry spaghetti or linguine.

Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Web combine chopped roasted turkey and pasta with a creamy, cheesy mushroom sauce to create a hearty turkey tetrazzini casserole your whole family will be excited about! Web instructions preheat the oven to 400°f and grease a 9x13” pan with butter, making sure to get the corners and sides.

If you don’t have it on hand, you can also substitute fettuccine. Web add the butter to the pan, and once melted, whisk in the flour, and cook for 1 minute. Web 1 cup dry white wine 4 cups chicken or turkey stock or broth 8 ounces cream cheese, cut into chunks 3 cups shredded or chopped leftover cooked turkey or chicken 1 cup frozen peas 1 heaping cup.