It was so tasty, I was lucky to get a picture before it was gone!
When it came to leftovers, I skipped right to the good stuff this year (well, except for that part with the [mashed] potato and leek soup we had Saturday night). Forget sandwiches with leftover side dishes! Let’s get to the tetrazzini already. Saute some mushrooms, make a bechamel thinned with chicken broth. Add frozen peas (thawed) shredded turkey and a half cup of heavy cream. Top with a mix of bread crumbs and parmesan and stick it under the broiler for a few minutes and voila! Use this recipe as a starting point, but double it.
And that’s turkey tetrazzini.