Once Thanksgiving is over, it’s time to get creative in the kitchen and brainstorm different ways to use up all of those leftovers. While my go-to is simply turkey on white bread with way too much mayonnaise and cracked black pepper, you can only eat so many turkey sandwiches (that’s not true, I could eat them everyday). But for those of you who want something a little more exciting, try adding leftover turkey to soups, like Turkey Tortilla Soup, or using it as an add-on to your favorite fall salad.
If you are feeding the family or still have out-of-town guests staying with you, use up all of your turkey leftovers in Slow Cooker Turkey Tetrazzini.
The Test Kitchen decided to make this tetrazzini in the Hamilton Beach® Professional Sous Vide and 6QT Slow Cooker (but you could adapt this to whatever shape slow cooker you have) because the rectangular crock mimics a casserole dish.
This classic casserole is cooked on slow cooker mode and has all the usual suspects. The combination of pasta, turkey, and a creamy sauce makes for classic comfort food. The roasted red peppers and bright green peas add pops of color while the breadcrumbs on top add the crust you crave on a traditional casserole.
Skip the white bread and toss your turkey into the slow cooker. Turkey tetrazzini is sure to become one of your go-to recipes post-Thanksgiving.