Turkey Tetrazzini
From valbeck 16 years ago
- 60 minutes to make
- Serves 12
Great way to use leftover turkey. A Day after Thanksgiving must at our house. Creamy, ,buttery, mushroomy, pasta
Ingredients
- 1-1/2 sticks butter shopping list
- 2-3 Tablespoons flour shopping list
- 2 - 3 Cups milk or 1/2 and 1/2 shopping list
- 4 cups chopped or shredded turkey or chicken shopping list
- 1 1/2 Cups peas lightly cooked shopping list
- 2 Cups sliced mushrooms - fresh or dried. We like porcini shopping list
- 1 medium onion - chopped shopping list
- 2 cloves garlic - minced shopping list
- 1/2 - 1 Cup toasted bread crumbs buttered shopping list
- 1 lb. pasta cooked shopping list
- 1 Cup Shredded Parmesean cheese shopping list
- Sherry or white wine shopping list
- salt and pepper shopping list
- 2 Tablespoons olive oil shopping list
- nutmeg - pinch shopping list
- Left over gravy or chicken broth to your desired consistency shopping list
How to make it
- Make a simple cream sauce with equal amounts of butter and flour and 2 cups of milk stir in salt, pepper and nutmeg set aside
- Saute garlic and onion in 1 T olive oil set aside
- Saute mushrooms in 1 T olive oil set aside
- Lightly steam peas
- Combine cream sauce with onions, peas, mushrooms and 1/2 Cup cheese
- Toss pasta and turkey together, then mix with cream sauce
- Add gravy or broth to the right consistency
- Butter a 9x13 pan
- Toss everything Except the 1/2 cup cheese and bread crumbs and fill the pan
- Dot with butter
- Sprinkle cheese and bread crumbs over top
- Bake 350 for 45 min to 1 hour
- FREEZES GREAT! Cut first and freeze portions for a quick microwave meal
The Rating
Reviewed by 2 people-
Girlfriend, you are a true yu gem for comin' up with this recipe. will make on monday and cut some up to freeze. sounds so good. many thanks
tinadunlap
in Greenwood loved it
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Your Comments
" It was excellent "