Good evening! I hope you all had a wonderful Christmas and enjoyed your holiday celebrations! We had a wonderful Christmas! My brother came home from Las Vegas with his girlfriend and her two sons. We had a fantastic time visiting the zoo, looking at Christmas lights and other holiday celebrations. This past weekend, my fiance and I celebrated the holidays with his family. We also made a traditional turkey dinner. My fiance loves cooking turkey and all the trimmings, but it always leaves us with a ton of leftovers! Solution: Turkey Tetrazzini by Rachael Ray Magazine. Below is a slightly modified version that is easy to make and tastes great!
Ingredients
shredded turkey
garlic salt and pepper
Italian seasoning
6 tablespoons butter
1 tbsp fresh thyme
3 tbsp flour
2 cups milk
1 cup chicken broth
1 cup grated parmesan
1 package frozen mixed vegetables
bread crumbs
Directions
First, preheat the oven to 400 degrees. While the oven is heating, cook the pasta according to the package directions until just about done. Meanwhile, heat 3 tbsp butter over medium-high heat. Add turkey and season with garlic salt, pepper and Italian seasoning. Add fresh time and sautee for 2-3 minutes. Transfer turkey to a separate bowl. Next, melt the remaining butter in the skillet. Whisk in flour, milk and chicken broth. Bring to a boil and simmer while you grease a 9x13 inch baking dish, 1-2 minutes. Add 1/2 cup parmesan cheese and mixed vegetables. Finally, mix pasta, turkey and sauce together and transfer to the prepped backing dish. Sprinkle with remaining parmesan cheese and bread crumbs. Bake approximately 12 minutes until the sauce is bubbly.
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