Turkey tetrazzini — wondering what to do with your leftover thanksgiving turkey?

Turkey tetrazzini with green peppers. Web ingredients 1 (16 ounce) package linguine pasta ½ cup butter 3 cups sliced fresh mushrooms 1 cup minced onion 1 cup minced green bell pepper 2 (10.75 ounce) cans condensed cream of mushroom soup 2 cups chicken broth 2 cups shredded sharp cheddar cheese 1 (10 ounce) package frozen green peas ½ cup cooking sherry 1. Add the green bell pepper, red bell pepper, poblano and saute for about 5 minutes. Turkey tetrazzini a la stouffer's.

Meanwhile combine butter, cooked turkey, soups, sour cream, salt, pepper, garlic pepper, chicken broth and peas in a large bowl. This first step adds color and flavor to a dish that otherwise can look pretty blah. Cook the pasta until al dente.

Meanwhile, cook the mushrooms in butter until they release their liquid. Web ingredients 12 ounces dried linguine 2 tablespoons salted butter 8 ounces button mushrooms, sliced 1 cup chopped onion 1/2 cup chopped celery 2 cloves garlic, minced 1/2 teaspoon italian seasoning 1/4 teaspoon crushed red pepper 1/4 cup white wine (optional) 2 cups chopped cooked turkey 1 (10.5 ounce) can condensed cream of. Drain and reserve a cup of pasta water.

Turkey tetrazzini to be my favorite way to repurpose extra turkey. I began by sauteeing onions, along with red and green pepper in butter. If you want to make the sauce even creamier, you can use heavy cream to replace the milk.

Stir in half the parmesan cheese, garlic powder, pimiento, turkey, spaghetti and parsley. Web bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Add the garlic and saute for an.

Find a favorite recipe for turkey tetrazzini on allrecipes,. Making turkey tetrazzini in advance. Add undrained mushrooms to cheese sauce.