Monday, October 6, 2008– Our youngest son, Luke, was home on leave from the Army the past couple of weeks as his unit is going to be leaving for Iraq soon and will miss the holidays. Dawn wanted to fix a Thanksgiving style dinner on Saturday, his last day at home for the next year+, so we had Turkey and dressing, greenbean casserole, sweet potatoes, cranberry sauce and a blackberry cobbler. He flew back to Ft. Bragg Sunday morning and we ate leftovers for Sunday dinner. But we still, joyfully, have leftover turkey. There are three things that we usually do with leftover turkey: sandwiches, turkey pot pie, and turkey tetrazzini. So today after work I set out to make our turkey tetrazzini because that is a fairly quick meal that will last us 3 days or so. We might do the pot pie next weekend.
I couldn’t find the recipe that we usually use, and I didn’t think I had all the ingredients. But I found another recipe that I could modify and here is what I ended up with:
I cooked about 1 lb. of spaghetti (1/4 of which was whole wheat spaghetti). I undercooked it just a little bit because it was going to bake with some sauce later and I don’t like limp, overcooked spaghetti. 😛
While the spaghetti was cooking I chopped up 5 cloves of garlic, 1 bell pepper, 1/4 of a large red onion, and 5 smallish portobella mushrooms. I saute’d the veggies in about 1/3 cup of margerine, adding the mushrooms last, then I threw in about pound of turkey cut up into small chunks of about 1/2″ square. I let that cook for a while then I opened 1 can of Cream of Mushroom Soup (Healthy Choice) and 1 can of Tomato Soup. I added the soup to my saute’d veggies and turkey and stirred it constantly.
I went light with the seasoning: I only added about 1/2 tsp of Cayenne Pepper and maybe 1/2 tsp of Italian Seasoning. I had previously added salt to the water i boiled the noodles in so I added no salt here.
It looked a little thick so I added about 2/3 cup of Sour Cream Light, then I tossed in about 2/3 cup of cheese. I used an Italian mixture.
After letting this mixture cook for about 5 minutes I scooped some out and covered the bottom of the cake pan with the sauce/turkey mix, then I added a layer of spaghetti, followed by another layer of sauce, a second layer of noodles…I had a total of three layers topped with the sauce, but added a layer of cheese on top of that.
Baked it on 300 degrees for 20 minutes and it was some good eatin’.
What I should have done, Dawn reminded me, was chop up some black olives. I can’t believe I forgot to add olives! Oh well, Thanksgiving is just 6 weeks away! I also should have added some black pepper, and some more Italian seasoning. It would have been good with some carrots, but I was actually out of carrots, or some celery or maybe some green peas.
This is a fun way to use up that leftover Turkey!