Because there’s really only so much Turkey Soup one can consume… This dish is so good, I buy a turkey breast every couple months just to make it. If you end up making it or have made it when I previously posted the recipe, let me know what you think. I’d also be happy to hear your leftover turkey solutions.
Karen’s Famous Turkey Tetrazzini (as featured on Mint.com)
Heat oven to 350. Cook and drain one 7 oz. package of fettuccini or linguini according to directions on package. Mix two cups each of chicken broth and milk, a half-cup flour, one-quarter cup butter, a half-teaspoon salt and a quarter-teaspoon pepper in a large saucepan. Heat to boiling over medium heat, stirring constantly for a few minutes. Stir in the cooked pasta, two cups cut-up turkey and one jar pitted black olives. Spread the mixture in ungreased casserole dish. Sprinkle with one cup shredded cheddar cheese. Bake uncovered 25-30 minutes or until hot and bubbly.