Turkey Tetrazzini

28 12 2012

Turkey Tetrazzini is a great go-to recipe to help use up your holiday leftovers! Below is a Rachel Ray rendition, as well as a few notes on how I incorporated leftovers. I love the idea of turning leftovers into great casseroles I can freeze and use later 🙂

Turkey Tetrazzini

Turkey Tetrazzini

The following serves 4 (compliments of Rachel Ray):

  • 8 ounces linguine pasta, broken in half (I used leftover whole wheat spaghetti that was already cooked, I just cut it up with a large knife)
  • 3/4 pound skinless, boneless turkey breast, cut into 1/2-inch chunks (I used leftover deep-fried turkey from our Christmas dinner)
  • Salt and pepper
  • 6 tablespoons butter or I can’t believe it’s not butter
  • 8 ounces small white mushrooms, quartered
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons flour (I used whole wheat flour)
  • 2 cups milk (I used skim milk)
  • 1 cup chicken broth
  • 1 cup grated parmesan cheese
  • 1 cup frozen peas
  • 1/2 cup seasoned breadcrumbs
  • Olive oil
Preheat the oven to 400 degrees . Grease a 9-by-13-inch baking dish. Cook the pasta according to package directions until just barely al dente; drain. Or use leftover pre-cooked pasta, roughly cut.
Meanwhile, season the turkey with salt and pepper. In a large skillet, heat 1 tbsp. butter over medium-high heat. Add the turkey and cook until browned, 1 to 2 minutes. Transfer to a bowl. You can use leftover turkey here instead, chopped.
Add 2 tbsp. butter to the skillet. Add the mushrooms and thyme; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. Transfer to the bowl with the turkey.
Melt the remaining 3 tbsp. butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir in 1/2 cup parmesan and the peas and carrots. Season with salt and pepper. I also grated some nutmeg into the sauce as well.
Add the pasta and turkey-mushroom mixture to the sauce and toss well to combine. Transfer the pasta mixture to the prepared baking dish. Add 1/2 cup seasoned dried breadcrumbs and 2 tbsp. EVOO to the remaining 1/2 cup parmesan, sprinkle the top of the casserole with the breadcrumb / cheese mixture. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes (shorten the baking time by at least 5 minutes if you’re planning on freezing this for later).
To freeze: Double-wrap (in plastic wrap and foil) the cooled dish and freeze for up to 2 weeks. To reheat: Preheat the oven to 400 degrees . Unwrap the foil, discard the plastic and re-cover with the foil. Bake until the center is warm, 30 to 35 minutes; uncover and bake for 10 to 15 minutes to recrisp the topping.



One response

2 12 2013
Lemon and Orzo Soup With Kale and Chicken (or Turkey) | This Girl’s Gotta Eat!

[…] today to see a slew of visitors checking out my Turkey Tetrazzini recipe I posted about last year (https://thisgirlsgottaeat.wordpress.com/2012/12/28/turkey-tetrazzini/). Thank you for visiting, makes me feel all warm and cozy….just like a homemade soup! […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: