Turkey Tetrazzini – The perfect recipe to use up your leftover turkey

I always take a break from blogging on the weekends. I am doing most of my cooking on the weekends, so I don’t have time to blog about it. I have so many recipes and pictures to post that I probably won’t have to cook all week! Ok, that won’t ever happen.

Tonight at dinner my son came up with another great line. He said, “I wonder what it would be like to eat a jelly fish?” This coming from the child who also said, “It’s been a long time since I’ve been poked in the eye.” I just love to hear the interesting things that these kids come up with.

Earlier this week I made my crockpot turkey breast recipe. We had a little mishap with the turkey because it was cooked on high for too long. Oh well, we still ate it, but it was a bit dry. I knew the only thing to do with it was to make Turkey Tetrazzini. I made this last year with our leftover turkey, and it it the best recipe out there. I adapted it from Allrecipes.com, and it’s just about perfect.

One of the greatest things about Thanksgiving is all over the leftovers. Now you have something yummy to make with your turkey, besides putting it on 2 slices of white bread slathered in Mayo. Yummm, turkey sandwiches!

This week I am going to post a lot of recipes to use up your Thanksgiving leftovers. Tomorrow I am going to share a recipe for dinner rolls along with the recipe to turn them into bread pudding the next day. Or, in my case, turning them into bread pudding because you burned over 50% of them. UGH! I’m also going to share a recipe for using up leftover cake (thanks mom).

Have a great week!

Turkey Tetrazzini
Adapted from: Allrecipes.com
Printable Recipe

1 (16 ounce) package uncooked spaghetti or elbow macaroni noodles
1/2 cup butter
3 cloves garlic
1/2 c. onion
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 cup grated Parmesan cheese
4 cups chopped cooked turkey
1 cup shredded mozzarella

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Bring a large pot of lightly salted water to a boil. Add noodles, and cook for 8 to 10 minutes or until al dente. Drain, and return to the pot.

In large saucepan, melt butter in a medium saucepan over medium heat. Saute onion until soft. Add in garlic and saute until garlic is fragrant. Stir in flour. Slowly whisk in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in Parmesan cheese, and remove from heat. Mix in the turkey.

Pour sauce over noodles and stir to combine. Pour mixture into prepared baking dish and top with mozzarella cheese. Bake 35 minutes in the preheated oven, until surface is lightly browned. Bake 35 minutes in the preheated oven, until surface is lightly browned.


Garlic Bread – The perfect side to a perfect pan of lasagna

I like to think that I’m an awesome chef. Ok, I’m not a chef at all. In fact, I’ve only been trained by all of the wonderful bloggers and websites out there. I have no formal training in cooking and baking.

As I was talking to the hubby a few nights ago, I made a really dumb comment. I said,

“I’m actually a pretty good cook, I hardly mess up recipes. Everyone makes it sound like cooking and baking are so difficult; I just don’t understand why they say that. Cooking and baking are so easy, I don’t know how people mess up recipes so badly.”

Leave it to the hubby to put me back in my place…he said, “so, like when you baked that pumpkin pie without sugar.” Dang! He got me with that one. He had a few others that I had conveniently forgotten. Oh well, let me live in my fantasy world please.

One of the dishes that I completely screw up everytime is homemade hashbrowns. My husband has perfected the art of making hashbrowns from scratch. He grates the potatoes himself and fries them up perfectly. He is a hashbrown connoisseur. Well, on Sunday morning he made a mistake. He decided to take his motorcycle for a ride to the grocery store to get sugar, leaving me with the task of preparing the hashbrowns. I told him that I would happily go to the grocery store, mostly because I knew I was going to have to cook those darn hashbrowns if I stayed home. And, he eagerly handed over the “hashbrown cooking” reins to me so he could ride his motorcycle, even it was only for a short distance. Neither of us wanted to cook the hashbrowns, but the potatoes had already been peeled. I should have made a different recipe, but instead I forged ahead with my husband’s original plan.

It always seems like such a simple recipe; shred the potatoes, heat some oil and fry. But it never turns out this way for me. The potatoes always end up burnt, there is never enough oil and they are raw in the middle. This Sunday was no exception – burn, raw potatoes. I vowed to concur this dish, and I WILL do it. I’m going to make hashbrowns to rival the ones they make at Denny’s! Watch out!

I just realized that I have been rambling on and on about potatoes and this post really has nothing to do with potatoes. I better get back on task….

Sunday is a big cooking and baking day for me. I love to spend the entire day in my kitchen baking up the fancy things that I don’t have time for during the week. I decided that homemade lasagna would be the perfect Sunday dinner for us, paired with some homemade garlic bread. YUM! I’m going to post the lasagna recipe next, so watch for it.

I made this french bread a few weeks ago, and it is really easy and good. I figured it would be a good bread to use for fresh garlic bread. My 11-year-old son was my Sous Chef, and I was really excited to teach him how to make bread. He was such a big help and I’m hoping that by teaching him early, he will be able to cook for his family when he gets older. We had such a great time cooking together.

We prepared the french loaves (recipe found here), and then made it in to garlic bread. It was so fresh and delicious. I’m somewhat upset that I didn’t bring some to work for lunch, but it will be waiting for me when I get home. Enjoy!

Garlic Bread
By: The Accidental Cook
Printable Recipe


1 loaf fresh french bread, sliced in half
1/2 cup unsalted butter, softened
1 tbsp. minced garlic (more or less depending on taste preference)
1 tbsp. grated parmesan cheese
1 tsp. oregano
1 tsp. parsley
1/2 tsp. salt


Combine all ingredients in small bowl, mixing until completely smooth and light. Spread butter mixture on each half of french bread.

Preheat your oven broiler. Place bread on baking sheet underneath broiler and broil for 5-6 minutes, or until bread reaches your desired level of doneness. Serve immediately.

Planning Ahead Saves you Time and Money

How many times have you wandered through the grocery store aimlessly picking up stuff and putting together dinner ideas as you see different items? At some point, you see that head of broccoli and think, “I’m going to make Pasta con Broccoli for dinner this week.” Then you continue your shopping, checkout and realize that you have spent $200 and you didn’t even get the pasta you needed for the Pasta con Broccoli. So you have a $200 cart full of random things that may get you by for a few days.

I have a large family that eats A LOT! I can’t afford to do the $200 shopping trip every few days, so I have to plan better. I started putting together weekly menus and then putting together my shopping list based on those menus. I also have to consider the family calendar and try to put quick meals and crockpot meals on days when I know we will have to eat and run. I put together the menu below yesterday and then went to the grocery store. I have all of the family meals planned out through next Thursday and I have all of the ingredients that I need to prepare them. My total grocery bill was around $200. I tend to NOT plan meals for Fridays and Saturdays because we usually aren’t home.

I am really not a health nut. I don’t look for only organic items or only low fat recipes. But, I know that fast food is bad for myself and my children. They deserve good, home cooked meals that are well-balanced and don’t include fried foods. I feel better serving them tacos or pizza at home because I know what’s in it. If you know me personally, you know that I have a very busy life. All 4 of my children play sports, sing in choirs, play in bands, etc., and my husband and I try to make time to workout and spend time together. This leaves very little time to think about what I’m making for dinner. If I don’t plan a menu and have all of the ingredients on hand, I am more apt to order pizza or pick up fast food.

Try planning your menu for the week and see how this works for your family. Not only is it healthier, but it’s cheaper….which the hubby REALLY likes. Feel free to steal my menu or make one of your own. Heck, I would be happy to put one together for you and also create your grocery list, just subscribe to my blog and send me a message. I can’t wait to hear how planning ahead works for you.


Grilled Honey Mustard Chicken
Crockpot Green Beans/Potatoes/Ham


Grilled Hamburgers
Baked Sweet Potato Fries
Frozen Veggies


Tacos – Ground Beef


Pulled Pork Sandwiches (crockpot)
Baked French Fries
Frozen Veggies


Angel Hair Chicken Pasta (crockpot)
Garlic Bread
Frozen Veggies


Crockpot Ham
Mashed potatoes (probably the fake ones to save time)
Canned peas (only because this is the only “veggie” my youngest son will eat)