Crock Pot Turkey Tetrazzini
1 can (10.75 ounce) cream of chicken soup (cream of mushroom or cream of chicken with herbs also acceptable)
1 can-ful (10.75 ounces) reserved turkey broth or 1 can chicken or vegetable broth
1/4 cup chopped onion (can use rehydrated)
1 teaspoon dried parsley or 2 teaspoons finely chopped fresh parsley
2 tablespoons diced pimento
1 can (4 ounce) mushrooms with liquid
1 cup water
8 ounces uncooked spaghetti
1 cup shredded cheese (cheddar or Colby or similar yellow cheese)
salt, pepper and spices to taste
Turn your standard Crock Pot to high.
Place onions in pot and assemble other ingredients. Once the onions start to become translucent, add the soup, broth, parsley, pimento, mushrooms, and water. Stir well.
Break spaghetti noodles in half and add them to the Crock Pot, making sure they are submerged.
Add the turkey and cheese and stir.
Taste and add salt, pepper, poultry seasoning or other spices to taste.
Turn Crock Pot to low and let cook for one hour. Taste for seasoning, add spice of choice and let cook up to three hours more. Let cool completely
HINT: If you are making this recipe and aren't making it from a turkey you seasoned and roasted yourself, taste and season the meat before adding to the Crock Pot.
This is one in a series of recipes created from a single 12 pound turkey. Read more here.