With the leftover Thanksgiving turkey last week, I wanted to make something quick and easy, since it was on a night Jeff had to eat and run. I didn’t have everything for a traditional turkey tetrazzini, so I made up a recipe with what I had, and I think it turned out pretty good. Enjoy!
1/2 box of pasta, any kind (I used penne)
1 cup cooked turkey, cut up or shredded (you may want to reheat in the microwave to make sure turkey is cooked well)
1 can condensed cream of mushroom soup
about 2/3 cup of milk (enough to make the mushroom soup into a sauce)
1 can peas
about 2 tbsp of grated Parmesan cheese
salt and pepper to taste
Boil water and cook pasta, taking out one minute before the box directions say to. The pasta will get finished in the sauce.
In a high sided skillet, combine mushroom soup, milk, and Parmesan cheese. Stir until the mixture is well combined. Add turkey, peas, salt, and pepper. Stir until combined again, keep over low heat.
When the pasta is done, add to sauce. Combine and cook for approximately 2-3 more minutes. Serve.
It is a simple recipe, but it’s tasty and filling, and perfect for leftover turkey.