Turkey Tetrazzini with Almonds
Turkey tetrazzini, a classic dish for using leftover holiday turkey, with the crunch of sliced almonds.
4 ounces spaghetti, cooked according to package directions
2 tablespoons cornstarch
1 1/2 cups milk
3/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons dry white wine
1 (4-ounce) can mushrooms, drained
1 (2-ounce) jar chopped pimientos
2 cups diced cooked turkey
2 tablespoons sliced almonds
- In a saucepan, over medium heat, combine cornstarch, milk, chicken broth, salt, garlic powder, and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat and stir in grated Parmesan cheese, white wine, mushrooms, chopped pimiento, the cooked spaghetti, and cooked, diced turkey.
- Spoon the turkey mixture into a greased 9-inch baking dish and top with sliced almonds.
- Bake in a preheated 375°F (190°C) oven for 25 minutes, or until the mixture bubbles and the top is browned.
Makes 6 servings.