My toughest critics

My toughest critics

Monday, January 14, 2013

Turkey Tetrazzini

This was a fantastic way to use all of our turkey leftovers from the holidays.  It makes a lot and the kids both loved it.  I think it would work well with ham too.
2 1/2 cups diced cooked turkey breast (for ease, buy a precooked breast, such as Jennie-O)

1 (14 1/2 ounce) can fat-free chicken broth

1 (10 1/2 ounce) can low-fat cream of mushroom soup

2 teaspoons sherry wine or 2 teaspoons cooking wine

1/2 cup shredded low-fat cheddar cheese (I used a little more cheese)

8 ounces canned mushroom slices, drained

1/4 cup pimento stuffed olive (optional) (I did not use these)

12 ounces uncooked spaghetti or any type of noodle

3 tablespoons water

1 1/2 tablespoons cornstarch
Place all ingredients except spaghetti, parmesan, water and cornstarch into crock pot; stir.  Cook on low for 6-8 hours.  Serve over cooked spaghetti; sprinkle with parmesan cheese.  Prior to serving, you'll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step.

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