Wednesday, December 1, 2010

Turkey Marsala Tetrazzini

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Are you having a difficult time finding creative ways to serve leftover turkey? I saw a recipe in Southern Living Magazine last September, and I saved it knowing I would have tons of leftover turkey during the holidays.  I used turkey instead of chicken, and tweaked it a little.

Turkey Marsala Tetrazzini

1 8oz. package capellini
2 T butter
1 (8 oz.) package sliced fresh mushrooms
4 oz. finely chopped prosciutto
3 cups chopped cooked turkey breast
1 cup frozen baby English peas, thawed
1 (10 1/2 oz.) can reduced-fat cream of mushroom soup
1 (10 oz.) container light Alfredo sauce
1/2 cup chicken broth
1/3 cup Marsala
1 cup shredded Parmesan cheese

1.  Preheat oven to 350 degrees.  Cook pasta according to package directions.  Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and saute about 6 - 7 minutes.
2.  Stir together mushroom mixture, turkey, next five ingredients, and 1/2 cup cheese; stir in pasta.  Spoon mixture into a lightly greased 11 X 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.
3. Bake for 35 minutes or until bubbly.

I cooked mine last night.  Everyone liked it, and said that this recipe is a definite keeper.

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Until next time...

Blessings!
Ricki Jill

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