Jane at The Thrifty Countrywoman is having another Pantry Party. This month’s party features recipes that are made from Thanksgiving leftovers, as well as items commonly found in the pantry, refrigerator, and freezer.
I think everything in this recipe, except the mushrooms, are commonly found in the kitchen. A lot of the ingredients will be found in my freezer. When I harvest my onions I chop them and freeze them in 1/2 and 1 cup portions. I do the same with my bell peppers, which I freeze in 1/4 and 1/2 cup portions. I buy cheese in large bricks then grate and freeze it in a variety of sizes from 1/2 – 2 cups. Shirley of Gluten Free Easily recommended sautéing excess mushrooms and freezing them to reduce waste, which I have done. So we will be eating lots more leftovers than just Thanksgiving leftovers when I make this recipe.
Ingredients
3 Tablespoons butter, divided
1 cup chopped onion
1/2 cup diced bell pepper
1 garlic clove, minced
1/2 pound sliced mushrooms
1/4 cup all purpose flour (I use gluten free flour)
1 cup broth (I make broth from the turkey bones, but you can use chicken or vegetable broth)
1 cup milk
1 teaspoon salt (optional)
1/4 teaspoon pepper
1 1/2 cups shredded cheese, divided
2 cups cubed turkey
2 Tablespoons dry sherry (optional)
1/2 pound spaghetti cooked (I use gluten free pasta)
Preheat oven to 350 degrees. In medium sauce pan melt 1 tablespoon butter. Add onion, bell pepper, and garlic; sauté until onion is translucent. Add mushrooms and sauté one minute. Remove vegetables; set aside.. Add remaining butter to sauce pan and melt over low heat. Stir in flour until smooth and bubbly. Stirring constantly, add broth, milk, salt, and pepper. Cook until thickened. Add one cup of cheese, stirring until melted.
In a large bowl, combine sautéed vegetables, turkey, white sauce, sherry and spaghetti. Spoon into a greased 2 quart casserole dish. cover and bake 30 minutes. Uncover and sprinkle on remaining 1/2 cup of cheese. Bake for 10 more minutes.
For more delicious recipes, visit Tempt My Tummy Tuesday, Tasty Tuesday, and Tuesdays at the Table.
MontgomeryMama says
I just wanted to let you know that I just made this recipe for the second time. It is a great one I fall back on when I have some cooked chicken and want to make something fairly quick and easy. Thanks for posting it! My only changes are to use chicken and chicken stock and lots of cheese (my hubby would laugh at me if I only used 1 1/2 cups in a whole casserole :))
When I pulled it out of the oven last night, he looked at it and said "This looks like the kind of thing that I will eat most of it tonight and then go to bed feeling sick from eating too much" It is definitely a hit at my house!
Cole says
Oh, I'll definitely be making this!
Brenda says
I love this recipe, good reminder for the turkey leftovers that are coming 🙂
heartnsoulcooking says
Sounds AWESOME!!! THANKS!!! for the recipe.
Geri
Lisa@BlessedwithGrace says
Sounds good! Thanks for the recipe and linking to TMTT.
Vickie's Michigan Garden (my backyard) says
Alea,
This sounds like a great way to use my leftovers can't wait to try.
I do keep canned mushrooms in my pantry too
Thanks
vickie
The Thrifty Countrywoman says
Have to admit that I never really knew what tetrazzini was. It sounds so good! I think mushrooms are a common pantry item. I know that I keep a few cans on my pantry shelves in case I run out of the fresh ones.
Jane