Turkey sandwiches are no cancellation prize around our house after Thanksgiving, built on leftover dinner rolls makes them even better. Beyond the sought-after sandwich, there are the remaining bits and pieces to be gathered for soup or casserole dishes and for reasons I haven’t yet figured out, there is something about using every last scrap of turkey that makes Thanksgiving dinner even more rewarding.
Turkey Tetrazzini is a dish ordinarily heavy on pasta, which helps bulk-up the dish and stretch leftover turkey even further. However, we try to limit the amount of grains we eat in lieu of more vegetables, so this recipe includes an assortment of vegetables to create a healthier alternative to traditional tetrazzini. Of course, the luxurious mushroom cream sauce is an essential element to bring it all together. Though I don’t think you will miss the pasta, if you really must have it, scatter a few pieces on top as a garnish rather than having a post-Thanksgiving carb load.
Broccoli, cauliflower, and zucchini boost the nutritional value of this dish, while the tender turkey and creamy sauce accented with mushrooms and fresh thyme, make it especially satisfying.
Inspired by Emeril’s Turkey Tetrazzini
Looking for more recipes for leftover turkey?