Turkey Tenderloins (Part 2): Leftovers!

Missy Tippens

Last week I shared a quick turkey dinner using marinated turkey tenderloins. (Click here.) But like I mentioned, we have an empty nest now. So I definitely had leftovers.

I also had most of a large can of cream of mushroom soup leftover as well, so decided to make up some sort of pasta recipe kind of like turkey tetrazzini.

First, I started boiling water for cooking the noddles. I love thin spaghetti to make the process go quicker. :)

Then I chopped 3 or 4 small carrots into small cubes. I sautéed them in some butter and olive oil. Once they'd softened a bit, I added a bag of frozen peas.

(Sorry, I didn't take photos!)

Once the vegetables were ready, I stirred in the cubed leftover turkey and let it heat through. Then I stirred in the leftover cream of mushroom soup. If you don't have leftovers, I think 1 or 2 small cans would be enough. I also added a splash of half-and-half to thin it some. It made a nice "gravy" without having to actually make gravy!

Once the noodles were cooked al dente, I added a bit of pasta water to further thin the sauce and then tossed in about half the noodles.

I ended up topping with a bit of parmesan, because, well, parmesan makes just about anything better. :)

Enjoy!

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