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Leftover Turkey Tetrizzinie Recipe

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This recipe for Leftover Turkey Tetrizzinie is from The Kelley Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter
1½ lbs. leftover Thanksgiving turkey (cooked) cut into 1-inch pieces
½ tsp. salt
¼ tsp. ground black pepper
1 onion, chopped
2 cloves garlic, minced
2 cans cream of mushroom soup
1 (5-ounce) package shredded Parmesan cheese
1 C. frozen peas
¾ C. sliced celery
¾ C. sliced fresh mushrooms
1 C. sour cream
½ C. water
12 oz. linguine, cooked according to package directions
¾ C. crushed Ritz or Town crackers
Directions:
Directions:
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
Melt butter over medium heat. Add onion, celery, mushrooms and garlic to skillet, and cook for 6 to 8 minutes or until veggies are soft. Add turkey and stir in soup and next 4 ingredients. Stir in linguine until well combined. Pour mixture into prepared baking dish, and sprinkle with crushed crackers.
Bake for 30 to 40 minutes or until hot and bubbly.
Personal Notes:
Personal Notes:
I saw a left over Thanksgiving turkey used this way and it worked great.

 

 

 

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