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Catch ‘em & Cook ‘em: Turkey Tetrazzini

What to do with the leftover turkey

November 27, 2013
By Capt. Dick May , Pine Island Eagle

Ingredients

4 C. boned turkey, diced

1 (10 1/2 oz can) cream of mushroom soup

1 (10 1/2 oz can) cream of chicken soup

1 C turkey broth

2 C grated Velveeta cheese

6 C cooked spaghetti (12 oz uncooked)

1/2 C canned mushrooms

1/2 C grated Parmesan cheese

Dash of Paprika

How to:

1. Blend soups and broth

2. Stir in Velveeta and mix with cooked spaghetti and mushrooms

3. Stir the diced turkey and turn into a greased baking dish and sprinkle the top with Parmesan and paprika

4. Bake at 350 degrees until bubbly and browned about 30 minutes

Serves 8 10 people

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or easyridercharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.

 
 

 

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