Speaker: Turkey Tetrazzini is a classic turkey leftover. First, in a three-quart saucepan, over medium heat, combine two tablespoons of cornstarch; with one and a quarter cups of milk, three quarters of a cup of broth, half a teaspoon of salt, half a teaspoon of garlic powder, and an eight of a teaspoon of pepper.
Bring this mixture to a boil, stirring constantly.
Remove from heat, stir in a quarter of a cup of grated Parmesan cheese, two tablespoons of dry white wine, one four-ounce can of mushrooms, drained, one two-ounce jar of chopped pimiento, drained, and two cups of cooked turkey, eight ounces of spaghetti, cooked according to package directions and drained.
Pour this mixture into a lightly greased round casserole dish. Topped with some more Parmesan cheese and two tablespoons of sliced almonds. Bake in a preheated 375 degree oven for 25 minutes, or until the mixture bubbles and the top is browned.
Allow it to rest for five minutes before serving.
Roast a bigger turkey next year just to make this delicious Turkey Tetrazzini leftover. Go to holidaykitchen.tv for a cornucopia of delicious video recipes.