Turkey Tetrazzini Ingredients: 2-3 cups 1/2 cup 1/3-1/2 2 cups 2 cups 1/2 cup 12 oz. box 8 oz. salt & pepper
Leftover turkey butter cup flour chicken or turkey stock milk parmesan cheese (plus extra for topping) whole grain pasta (rotini works great) frozen peas (thawed) to taste
Directions: Cook pasta according to the package directions to al dente. While that is cooking take a 5 quart pot and melt butter, add the flour and cook to form a roux. Slowly add the turkey stock (warmed) and stir as it thickens, continue with the warmed milk. Add parmesan and salt (go easy since the parmesan adds salt) and pepper to taste. Add the cooked, drained pasta and thawed peas. Sprinkle with more cheese and bake at 350 degrees until bubbly. Enjoy with a green salad and garlic bread!