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Turkey Tetrazzini

January 2, 2013

What do you do with all that leftover turkey?  What leftover turkey, you may be asking.  Well, I cooked an EIGHTEEN POUNDER this year (they were down to little bitty and really big by the time we went to pick one up, and, well, I like leftovers), and I had to do SOMETHING with the leftovers that didn’t necessarily require all the fixins (because we actually pared down this year and didn’t have tons of the sides left), and a natural interpretation was to make turkey tetrazzini.  This serves 4 at 805 calories and 27.5 grams of fat, so not what you’d call light, but probably lighter than your Thanksgiving dinner (yeah I know, I told you I’ve had a bunch of recipes I’ve been sitting on).

Ingredients:

  • 8 ounces fresh mushrooms, sliced
  • 1 bell pepper, chopped
  • 2 shallots, coarsly chopped
  • 8 ounces turkey, diced
  • 12 ounces gluten free spaghetti (I used Tinkyada)
  • 8 ounces neufchatel cheese
  • 1 can rotel
  • 1 tbs olive oil
  • 1 cup fiesta blend cheese (2%)
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper

 

Directions:

 

1. Preheat oven to 350 degrees.

2. Cook your pasta according to package directions, less about 3 minutes, and drain.  It’s going to continue to cook in the oven.

3. Heat the olive oil over medium heat.

4. Add the chopped bell pepper, shallots, and mushrooms and saute until softened.

5. Add the chopped turkey, the can of rotel, paprika, salt, and pepper and stir until heated through.

6. Add the cubed neufchatel cheese and stir until it’s totally melted and coats the filling.

7. Add the cooked pasta and stir until well combined.

8. Spray a 2.5 quart baking dish with cooking spray.

9. Pour the pasta mixture into the baking dish.

10. Top with the fiesta blend cheese.

11. Bake for 20 minutes or until the cheese is melty.

Printable version.

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