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January 9, 2017

SLOW COOKER TURKEY TETRAZZINI..PERFECT FOR LEFT OVER HOLIDAY TURKEY

For many, many years,
we take the left over turkey
and
make a tetrazzini!
This year, we took our SMOKED turkey
and
whipped up our favorite recipe
and
just let the slow cooker do the work
while we continued to pack away Christmas decorations!
It was marvelous with a touch of smokey flavor!
By using evaporated milk, in addition to
whole milk, you will get a much
creamier consistency!
This is home cooking at it's best!



SLOW COOKER TURKEY TETRAZZINI
1 box fettuccine
1/2 cup butter
1 cup celery, chopped
1/2 medium onion, chopped
2 T. Worcestershire sauce
1 can large can evaporated milk (12 -ounce)
1 can cream of chicken soup, undiluted
1 cup whole milk
1 jar chopped or whole mushrooms
2 cups shredded cheddar cheese
2 cup cubed cooked turkey
Salt and Pepper
Parmesan Cheese
1 can French Fried Onions


Boil the box of fettuccine according to package directions. Drain and set aside.
Sauté celery and onion in butter until translucent. Add soup, mushrooms, evaporated milk, Worcestershire sauce and cheese to the onion and celery. Stir to combine. Pour this mixture into the cooked fettuccine and fold gently. Salt and Pepper to your liking.
Carefully spoon the entire contents in to a greased casserole style crock pot. Sprinkle Parmesan cheese and French onion rings on top. Cover and cook on low for 4-6 hours. 

3 comments:

  1. This post makes me want to have some left over turkey. I'm sure one could substitute chicken for the turkey. Have a wonderful day Betsy! ♥

    ReplyDelete
  2. This dish sounds so tasty. I love one pot meals. Makes busy days so much easier. Blessings, xoxo, Susie

    ReplyDelete
  3. I have never had the pleasure of eating turkey tetrazzini. That should be remedied...wonder if I have some frozen turkey put away.

    ReplyDelete

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