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.
Until next time...
Blessings!
Ricki Jill
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