Web when you have holiday leftovers or a rotisserie chicken, turkey tetrazzini is the perfect way to repurpose leftovers.

Turkey tetrazzini with velveeta cheese. Web turkey (or chicken) broth, plus more for thinning. Processed cheese spread cubed {velveeta} 2 cups chopped cooked turkey ¼ cup milk 1 can mushrooms {4 oz.} 2 teaspoons poultry seasoning ⅛ teaspoon pepper 2 tablespoons chopped pimento 7 oz spaghetti cooked and drained Skillet cornbread , honey cornbread , corn sticks , mexican cornbread or corn muffins.

This version is a shortcut version made with condensed cream of mushroom soup instead of the more traditional white sauce. Or use a combination of both. Creamy pasta that is rich and delicious.

Cook on low heat until cream cheese is melted, stirring occasionally. You can also add some grated parmesan cheese on top for extra flavor. The combination of pasta, cheeses, turkey, and parmesan is delicious.

Web in a large bowl combine the pasta, vegetables, turkey, and cheese sauce; Slices bacon, fried and cut into bits. Web stir melted butter and flour together and cook to make a roux.

Pour into a large baking or casserole dish, cover, and bake in a 375°f degree oven for 30 minutes. Transfer to a large bowl; Preheat your oven and spray a casserole dish with cooking spray.

I like to use shredded mozzarella cheese, but shredded cheddar cheese would be good, too. Add the milk, cream, chicken broth and wine into the roux, whisk together and cook until the sauce has thickened. See how to cook a turkey and spatchcock turkey for my favorite recipes.