One of my favorite things about Thanksgiving is using up the leftovers. I don’t know why I wait all year to make Tetrazzini but every year that’s what happens. It’s just one of those comfort foods you think about after Thanksgiving. Well, here’s my version.
Turkey Spinach & Mushroom Tetrazzini
3 cups leftover turkey
1 8 oz package cream cheese
1 lg package sliced mushrooms
1 frozen package chopped spinach thawed and drained (make sure to get out most of the excess liquid)
2 to 3 cups chicken or turkey stock
1 cup white wine
3 Tbs butter
1/4 cup chopped fresh sage
2 cloves garlic minced
1 onion diced
salt & pepper to taste
panko bread crumbs
Heat the oven to 425°F. In a large skillet melt the butter and add the onions, garlic, sage and spinach and cook on medium low for about five minutes. Next add the mushrooms and cook an additional five minutes. Add the wine and continue cooking for another 5 minutes. Add the cream cheese and melt into the mixture. Add the turkey and the turkey stock 1/2 cup at a time until you reach a creamy sauce consistency. Add salt & pepper to taste, spoon into an oven safe serving dish; top with panko and bake until the panko is golden brown. Delicious!
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3 thoughts on “Turkey Spinach & Mushroom Tetrazzini”
Looks lovely Heidi – a great one pot dish and nothing beats using leftovers smartly!
Yummy in my tummy. 😋