It is a great recipe to use up leftover chicken or turkey after a holiday or any day.

Turkey tetrazzini with greek yogurt. Web how to make this recipe. This rich casserole features al dente spaghetti, a decadent cream sauce, tender vegetables, cheese, and of course your extra turkey! Turkey is certainly healthier and lighter as compared to any other meat.

Add the gruyère cheese and toss to combine. To make this healthier and lighter, replace heavy cream with plain greek yogurt and skip cream of mushroom soup. Cook noodles according to box instructions.

2% will also work, but don’t use nonfat, since it may curdle in the sauce. Web bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Cook the spaghetti in boiling salted water following the package directions.

Stir in half the parmesan cheese, garlic powder, pimiento, turkey, spaghetti and parsley. Remove from the heat and add cream cheese, stirring until melted. While noodles are cooking, mix butter, soup, sour cream, salt, pepper, and chicken broth in a medium bowl.

Turkey tetrazzini is a comfort dish made with leftover turkey, cream of mushroom soup, and spaghetti topped with cheesy toasted breadcrumbs. Web this cozy, comforting turkey tetrazzini is one of my favorite ways to use up leftover turkey from the holidays. Mix well and add turkey chunks.

Make sure it’s plain and unsweetened! You can use vegan cheese sauce instead. Add the diced turkey and pimientos.