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Transform Thanksgiving Leftovers into Slow Cooker Turkey Tetrazzini

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.

Slow Cooker Turkey Tetrazzini

Yield: Serves 8
Author: Hamilton Beach Test Kitchen

Ingredients

  • 2 cans (10.5 ounces each) cream of chicken soup
  • 1 can (14.5 ounces) chicken broth
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup dry white wine
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon salt
  • 1 box (1 pound) spaghetti, uncooked, broken into pieces
  • 1 package (8 ounces) sliced mushrooms
  • 4 cups diced cooked turkey
  • 1 1/2 cups frozen peas
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 cup sliced roasted red peppers
  • 1/4 cup Italian flavored bread crumbs

Instructions

  1. In a large bowl with an electric mixer on LOW, beat the soup, chicken broth, cream cheese, wine, black pepper and salt until blended, about 1 minute.
  2. Stir in spaghetti, mushrooms, turkey, peas, 1/2 cup grated Parmesan and red peppers. Add mixture to a slow cooker crock.
  3. In a small bowl, combine remaining grated Parmesan and bread crumbs. Set aside.
  4. Cover slow cooker and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours. Remove cover and sprinkle bread crumb mixture over turkey mixture and cook an additional 15 minutes.

Sous vide cooking is now an accessible option for the home kitchen. The Hamilton Beach® Professional Sous Vide and 6QT Slow Cooker can be used as a sous vide water oven or slow cooker.

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