For Christmas dinner this year, we did another brined turkey on the Weber…

Jay was in charge of the bird and I handled the sides.

Cornbread & sausage stuffing, Ina Garten’s mashed potatoes with homemade gravy {thanks Unc!}, maple glazed carrots, green bean casserole, roasted butternut squash and grilled turkey topped with Trader Joe’s cranberry orange relish {omg!} ~ you MUST pick up some of this stuff next Thanksgiving if you haven’t already discovered it! {you can find all the recipes on this post}

Yesterday I made turkey salad for sandwiches for Gramma, Grunc & Jill to take on the road as they headed home.

With still so much turkey, I decided to do a turkey tetrazzini this evening ~ looks like we’ll be eating this for dinner until Twenty Twelve, literally…

I searched through several recipes and decided on this one. It had the least amount of cream, butter and cheese in it.

I made a few changes/substitutions:

Used a whole box of whole wheat spaghetti {16 ounces}

Used 4 cups chopped turkey

Used {8 ounces} of white mushrooms, coarsely chopped

Omitted the pimentos and used one whole red pepper and some leftover frozen veggies {peas, carrots, green beans and corn} I sautéed the pepper with the onions and mushrooms

I used one can of cream of mushroom soup with roasted garlic to add flavor

Doubled the amount of chicken stock {1 cup} and used {1/2 cup} Chardonnay in place of the dry sherry ~ doubled it since I used the whole package of pasta

To try to keep it on the lighter side, I DID NOT double the amounts of cheese ~ used about 1.5 cups of sharp cheddar and a little over 1/2 cup of parmesan

I added some drizzles of Sriracha to mine ~ now that’s a spicy tetrazzini!

It was actually really good and reminded me of Pioneer Woman’s chicken spaghetti.

Still looks like the kids are going to have some turkey quesadillas this week and possibly some turkey hash for breakfast.

The turkey that keeps on going, and going…….