There's nothing wrong with a delicious turkey sandwich made from our Thanksgiving leftovers , but I know from past experience that my family will desire other options very soon! Fortunately, I found Turkey Tetrazzini with Cheddar and Parmesan on the Dairy Makes Sense website and it's the perfect option for the leftover turkey and my Black Friday plans.
Turkey Tetrazzini with Cheddar and Parmesan
Non-stick cooking spray
1 package (12 ounces) whole wheat penne pasta
2 tablespoons butter
1/4 cup flour
3 cups low-fat milk
1 cup fat-free low-sodium chicken broth
1/2 cup dry white wine (or additional chicken broth)
1/2 teaspoon pepper
2 cups sliced white button muschrooms
1/3 cup grated Parmesan cheese
2 cups diced cooked turkey breast (works well with leftover turkey or chicken)
1 cup frozen peas
1 cup shredded reduced-fat Cheddar cheese
Preheat oven to 350 degrees F. Spray a shallow two to three-quart baking dish with cooking spray; set aside. Cook pasta according to package directions. In large saucepan over medium heat, melt butter and stir in flour. Stirring constantly, cook about 2 minutes. Whisk in milk, chicken broth,wine and pepper; bring mixture to a boil. Stir in mushrooms,reduce heat and cook about 10 minutes,stirring frequently, or until mixture thickens and mushrooms are softened.
Stir Parmesan cheese,pasta,turkey and peas into milk mixture; spoon into prepared baking dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.
Spotted Cow's got its own Black Friday Special,too!
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