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Turkey Tetrazzini
This is a great recipe to make with left-over holiday turkey and gravy.
Course Dinner, Left-overs, Thanksgiving
Keyword linguine, spinach, turkey
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines
- 2 cups cubed, cooked turkey
- 8 ounces linguine noodles
- 1 12 oz jar roasted turkey gravy or left-over holiday gravy
- 1 10 oz box frozen creamed spinach, thawed
- 1 4 oz can mushroom stems and pieces, drained
- 1/2 cup milk or evaporated milk
- 2 tablespoons dry white wine, optional
- 1/8 teaspoon nutmeg
- 1 tablespoon melted butter, for topping
- 1/4 cup Parmesan-flavored bread crumbs, for topping
Cook linguine according to package directions, drain.
Heat oven to 350 degrees. Spray 11 x 7 inch baking dish with non-stick cooking spray.
In large bowl, combine cooked linguine and all remaining ingredients. Stir gently to mix. Spoon into sprayed baking dish.
In small bowl combine topping ingredients, mix well. Sprinkle evenly over top.
Cover with foil. Bake for 35 minutes or until bubbly, uncover. Bake 10 minutes longer or until topping is browned.
This recipe can be doubled with the same great results.