Our Recipes 

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Turkey Tretrazzini

1 - 10.5 oz can of cream f chicken or mushroom soup

1 - cup Progresso broth vegetable and chicken

1/2 - cup heavy cream

1 - cup dry white wine

2 cups diced cooked Turkey Breast

2 cups broken uncooked spaghetti noodles

1 cup frozen peas

1 cup shredded Parmesan cheese 

1 cup chopped white onion

2 tablespoons chopped pimientos

1 4.5 oz jar sliced drained mushrooms

1 teaspoon dried parsly

1/4 teaspoon paprika

1/2 half teaspoon salt 

1/2 teaspoon pepper

Pinch nutmeg

chopped fresh parsley for serving

1. Lightly spray bottom and sides of slow cooker with cooking spray

2. In a large bowl mix together soup, broth, cream, and wine. Add turkey noodles and peas. Then 1/2 cup Parmesan cheese, onion, pimientos, and mushrooms dried parsley, paprika, salt pepper and nutmeg. Stir until just combined.

3.Pour mixture into prepared slow cooker. Sprinkle top with remaining Parmesan cheese.  

4. Cover and cook on low 4 to 5 hours until noodles are tender. Serve topped with chopped fresh parsley and more salt and pepper to taste. 

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