I had leftover ham recently and wanted to make a tetrazzini. I adapted a recipe and came up with this rendition. The following week I had leftover turkey and used that meat instead. We have enjoyed this with both ham and turkey. The leftovers became the next day’s lunch.

Tetrazzini

Print Recipe

Ingredients Method Notes

Ingredients

1/2 lb spaghetti noodles, cooked and drained
1 stick butter
4-5 cups vegetables, diced – Use what you have – broccoli, cauliflower, celery, carrots, green beans, peas, spinach, chard, greens, mushrooms, onions, garlic, all work well
3-5 cups cooked meat, shredded or diced – Use what you have – ham, turkey, chicken all work well
3 tbsp arrowroot powder – substitute 6 tbsp cornstarch or 12 tbsp flour
1 cup chicken broth – substitute any broth or water
3/4 cup heavy cream – substitute half and half or milk
8 oz cheese, shredded – substitute up to 3 oz cream cheese; any cheeses should work
Pepper, thyme, garlic powder to taste (opt.) – other herbs or seasonings would work as well

Method

Prepare spaghetti noodles.
Saute vegetables in butter. Add meat. Mix together. Keep over heat.
Mix in arrowroot powder. Add chicken broth and heavy cream. Mix and simmer. Add shredded cheese. Mix until cheese melts. Remove from heat.
Add drained spaghetti noodles. Mix together. Spread in 13×9 in pan. Bake at 400 F, covered for 20-30 minutes, then uncovered for 15 min.

Notes

Because everything is cooked, you can eat this straight from the stovetop. Baking it helps make sure all the vegetables are softened and makes it a little less runny. Either way it tastes good.

Adapted from https://theforkedspoon.com/turkey-tetrazzini-recipe/

Tetrazzini

Ingredients

Method

Notes

Leave a Reply Cancel reply