As much as I love a good Thanksgiving feast, leftover turkey gets real old real fast. Even with sandwiches and everything, it lasts a while, especially when both B and I were each sent back to Greenville with our respective family's leftovers.
Enter Pinterest (again). I used to LOVE Stouffer's turkey tetrazzini when I was in college and a recent graduate, so when I came across a pin for a homemade version, I was really excited. Add in the copious amount of leftover turkey we've got around here, and I'm downright giddy.
Once it was done, I was even more excited. The constant stirring and multiple steps made me a little crazy (I'm not terrific at multi-tasking at the kitchen), but the end result was worth it. It was warm and creamy and delicious. B really loved it. We served it with some roasted broccoli, and it was wonderful. We ate while watching all the Christmas episodes of the Office - yes, that was my idea and yes, I'm that geeky. Whatever. We're having fun.
Check out the original recipe here, or see below for mine. Christmas episodes of The Office optional. Enjoy!
12 ounces vermicelli (which, as far as I can tell, is just thin spaghetti)
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 tablespoons chicken bouillon granules
1 teaspoon seasoned pepper
2 cups freshly grated Parmesan cheese, divided
4 cups diced cooked turkey
1 6-oz can of sliced mushrooms, drained
3/4 cup slivered almonds
Preheat oven to 350. Cook pasta according to package directions.
Melt butter in a pan over low heat, whisking in flour until smooth. Cook 1 minute, whisking constantly.
Gradually whisk in milk and wine.
Cook over medium heat, stirring constantly, 8 - 10 minutes, or until mixture is thick and bubbly.
Stir in bouillon granules, seasoned pepper and 1 cup Parmesan cheese.
Remove from heat, stir in diced turkey, mushrooms and hot cooked pasta.
Pour mixture into a lightly greased 9x13 baking dish.
Sprinkle with slivered almonds and remaining Parmesan cheese.
Bake for 35 minutes, or until bubbly.