If you’ve been hanging around here for awhile, you know of my aversion to leftovers.  I just don’t like having them for dinner again, but having them for lunch is okay, and somehow I seem to make an exception every year for the Thanksgiving leftovers.  But leftovers used in a completely different way is more than acceptable, and in fact, is a practice I try to plan for even.  This week I was eyeing up the last of the leftover turkey, and I knew it was time to use it up.  I also had some mushrooms that were looking a little wrinkly, so I set about finding something I could make with these two ingredients.  I had a creamy pasta in my mind, but when I went to find a recipe to use for guidance, I didn’t find it.  I turned to the CLBB and took the suggestion of fellow food-blogger Elisabeth and made some Turkey Tetrazzini.  She had already adapted the recipe from Cooking Light magazine, and then I went and adapted her version, so my version is quite a bit different from the original incarnation.

I wasn’t so certain the family would be liking this.  I mean, it’s really a casserole, which is another no-no in our house, no one really cares for casseroles.  And for the kids it contained the taboo ingredient of mushrooms, but I was hoping the creamy cheesiness would win them over.  Surprise, surprise, it did.

In the amount of time it took for the pasta to cook, I had the sauce cooked up on the stove and ready to combine with pasta.  Then it was simply a matter of pouring it into the pan, topping and baking.  Zander was excited to see that I was using spaghetti, and Abigail just tucked in like she was a starving child.  Abigail cleared her plate, Zander didn’t do too bad himself, and Andy and I both went back to the pan for seconds.  I consider that a success, and I will definitely be keeping this in mind in the future when I have leftover chicken or turkey.  I tend to gravitate to the same dishes over and over, so it’s fantastic to have another in the repertoire.

Turkey or Chicken Tetrazzini

Directions:
Cook pasta according to package directions. Drain and rinse.
Preheat oven to 350.
Heat oil in a large pot over medium-high heat.
Add onion, carrot, pepper, salt, and mushrooms. Sauté 4 minutes or until vegetables are tender.  Add garlic, and cook for just 1 minute.
Add 1/4 cup chicken broth; cook 1 minute.
Gradually add flour to pan. Cook 3 minutes, stirring constantly (mixture will be thick) with a whisk.
Gradually add remaining broth, stirring constantly.
Bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat.
Add 1/2 cup Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended.
Transfer the pasta to a greased 9×13 baking dish.

Sprinkle Mozzarella cheese over the pasta.
Combine breadcrumbs and remaining 1/2 cup Parmesan; sprinkle over pasta.
Bake at 350 for 30 minutes or until lightly browned.
Let stand 15 minutes before serving.