Two giant turkey carcasses. What to do? Turkey tetrazzini! I don't think I've ever had this at an actual restaurant, only school cafeterias. But it's still one of my favorite dishes.
For a really big pot, you'll need:
1-lb package spaghetti, fettuccine, or linguine noodles, cooked
1 to 2 cups turkey, shredded, diced, cubed, pulled, however you can get the turkey meat off the bones.
1 8-oz package mushrooms, sliced
1 large onion, finely diced
1 8-oz cans cream of mushroom soup
About 2 cups milk
1 tblsp cornstarch
Optional: Parmesan cheese
Tear off and shred any leftover turkey meat from the bones. Set aside.
In a large pan on medium-high heat, saute onions until golden brown.
Add sliced mushrooms and saute until softened. Add an 8-oz can of cream of mushroom soup.
Fill the can with milk and stir so that all the cream of mushroom is loosened. Add 1 tblsp cornstarch into the can and stir until dissolved. Add the milk to the pan and stir until evenly mixed. Add the turkey meat.
Stir again. Taste and add salt if necessary.
Then add pasta and toss. Sprinkle Parmesan cheese or parsley on top if you wish.
You can eat this right away. Or for a casserole-like alternative, bake in a pan in a 350 degree oven, topped with bread crumbs.
Now, let's look back at the previous photo, eh? Eek! Thankfully my cooking and camera skills have improved since then.
Other dishes you can make with turkey leftovers:
Shichimenchou (Japanese Turkey Bone) Ramen
Turkey and Cranberry Grilled Cheese Sandwich
Turkey Liver Pate
Turkey Vegetable Soup