Another quick and easy way to use your leftovers coming at you!
As a child, I was not a fan of mushrooms. Come to think of it, turkey wasn’t my favorite, either. But there was something about my gramma’s turkey tetrazzini that I just loved, even though it contained both mushrooms and turkey. I would guess that it had to do with the creamy gravy sauce that covered everything.
The original family recipe, which comes from my gramma’s sister, calls for mushrooms, cream of mushroom soup, and plain yogurt. I currently have none of those in my kitchen. I do have glazed carrots and gravy, though!
Savvy Tip: If you don’t have glazed carrot leftovers, saute some sliced carrots and/or mushrooms in olive oil, rosemary, salt and pepper until softened and use those instead.
Well, I did. The tetrazzini wiped out the last of the carrot leftovers. One container of leftovers down, five hundred to go.
2 c turkey in bite-sized pieces
1 c glazed or sauteed carrots
1 c heavy cream
1 c gravy
4 oz dried spaghetti
Preheat the oven to 325F.
Break the spaghetti pieces into thirds and cook according to package directions.
Mix the spaghetti with the rest of the ingredients until everything is coated in sauce, then pour into a greased 9×9″ baking pan. Bake at 325F for 45 minutes until bubbly.