Turkey Tetrazzini Recipe
Although I love Thanksgiving dinner, hanging out with my family, cracking jokes, eating to excess, it’s the late night turkey sandwiches and leftovers that I really look forward to. But around day three, the leftover stacks of turkey meat start to look a little less appealing and it’s then that I turn to an old standby.
This is a great recipe for using your turkey leftovers. A simple mix of mushrooms, onions, noodles and turkey, you can dress it up anyway you like by adding additional veggies or using Madeira or sherry instead of white wine. Plus, it get’s rid of a lot of turkey at once and is a great dish to portion and freeze for lunches.
- 4 cups mushrooms, sliced thin
- 1 1/2 onions, chopped
- 1 t garlic, minced
- 1/2 t fresh thyme, minced
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 1 3/4 cups milk
- 2 cups chicken stock
- 12 ounces wide egg noodles, or fresh noodles
- 3 cups cooked turkey, including cooked giblets if desired, coarsely chopped
- 1 cup cooked peas
- Salt and pepper
- 2/3 cup Parmegiano-Reggiano, freshly grated
- 1/3 cup fine fresh bread crumbs
- Preheat oven to 375?F.
- In a large heavy sauce pan or Dutch oven melt 5 tablespoons of butter over medium-high heat.
- Sauté onions until translucent, about 3-4 minutes.
- Add mushrooms and sauté until soft and the released liquids has reduced, about 6-7 minutes.
- Add thyme and sauté briefly.
- Add flour and stir until well incorporated and coating the mixture.
- Add white wine, milk and stock and bring to a boil, stirring quickly and reduce to a slow simmer, stirring occasionally.
- Cook until thickened to coat a spoon, about 5 minutes. Remove from heat, add turkey, peas, half of Parmigiano and salt and pepper to taste.
- Bring 4 quarts water to boil, salt with 1 tablespoon salt. Add noodles and cook until al dente, about 10 minutes (3-4 minutes if using fresh noodles).
- Drain well and combine with turkey mixture. Use 1 tablespoon butter to grease a 3 quart shallow casserole dish. Pour in mixture and top with remaining Parmigiano and breadcrumbs.
- Bake the Tetrazzini in the middle of a preheated 375°F oven for 30 to 40 minutes, or until bubbling and golden brown.
Photo credit: www.ceeinthekitchen.com