Creamy Garlic Turkey Tetrazzini

Years ago I started a label on the blog called 'new food to me'. The idea was to challenge myself to try new things. Turkey Tetrazzini was on the list. I've heard about it forever, never used spaghetti in a white sauce, and this sounded like a nice meal. My twist on the recipe is, I added two very large cloves of garlic and took a shortcut by using cream of mushroom soup (we are not mushroom connoisseurs here at Pig in Mud:@) There is a ton of flexibility here, alter amounts and additions as desired, and it's a great way to reinvent leftover holiday turkey. We all liked this dinner, the garlic was really nice, and it will be added to the rotation. Although, I will say the 9x13 recipe below will feed a lot of people... I'll scale it back to 8x8 the next time.

Turkey Tetrazzini-what I did 

Leftover cooked turkey, about 2 C cubed, or as much as you'd like or have

12 oz thin spaghetti, cooked, drained and run under cold water to cool.

onion, medium, diced

celery, one large stalk sliced

red bell pepper, about 1/2 C, diced

garlic, 2 large cloves, minced

2-3 Tblsp butter

(2) 10 oz cans cream of mushroom soup

1 C half and half

1/2 C chicken broth

1/2 tsp onion powder

1/2 tsp garlic powder

up to 1/2 C parmesan cheese-I used a 2.5oz jar of grated

1 C (or more) frozen peas, thawed

S&P to taste

1. Cook onion, celery, and red pepper in butter, cook for about 5 minutes.
2. Add garlic and extra butter if needed. Cook over low heat, stirring constantly, for 1-2 minutes to release flavor.
3. Stir in soup, half and half, broth, and cheese.
4. Heat and stir until all is incorporated.
5. Add some salt and pepper.
6. Stir in spaghetti, turkey and peas.
7. Pour into 9x13 casserole dish.
8. Cover with foil and bake at 350 for 30-45 minutes or until heated through.

Eat Well and Have a Happy Day:@)

My New Foods List:

(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)

hominy ~ artichokes ~ fish sauce (I'm scared) ~ leeks ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ shallots ~turkey tenderloin and Chipotle Powder ~ Smoked Turkey Sausage