Turkey Tetrazzini

I hope everyone had a great Thanksgiving! This was my first year hosting thanksgiving and I was pleasantly surprised how well it went!

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With finals, papers, and general school stuff all coming due in the next couple weeks this will be my last post until Christmas and the stress of law school blows over temporarily. I am planning to post a delicious recipe for frosted egg nog cookies – even if you dislike egg nog as a drink, the cookies are amazing and full of spice, so give it a shot before you ignore it 😉

I figured with Turkey Day being last week and most people still working on leftovers that it was appropriate to post my mom’s family recipe for Turkey Tetrazzini. It’s a fantastic way to use a bunch of leftovers without resorting to eating Thanksgiving leftovers or turkey sandwiches for 3 days after Thanksgiving. I haven’t been the biggest fan of traditional Thanksgiving food, but I’ve always looked forward to tetrazzini, it was one of those recipes made a handful of times per year.

I cut the following recipe in half, the recipe my mom sent me seemed like a LOT of food for just the two of us, she said it would serve 6-8 people. Even after cutting it in half I filled a 9×13 pan and we’re on day 3 of tetrazzini leftovers for dinner, so if you’re only feeding a couple people it might be good to cut the following in half.

Turkey Tetrazzini

Ingredients

  • ½ pound spaghetti noodles
  • 3 tablespoons butter
  • ½ cup plain Panko breadcrumbs
  • 1 cup Parmesan cheese

    image1
    Not pictured: garlic and red peppers
  • ¼ cup parsley
  • ½ pound mushrooms, sliced
  • ½ an onion, chopped
  • 4 cloves garlic, crushed
  • 1 tablespoon thyme
  • ¼ teaspoon nutmeg
  • ¼ cup all-purpose flour
  • ¼ cup white wine
  • 2 cups chicken stock
  • ¼ cup milk
  • 2 cups turkey or chicken – cooked, boneless, chopped into 1” pieces
  • Salt and pepper, to taste
  • ½ teaspoon crushed red peppers (optional)

Directionsimage4

  • Pre-heat oven to 350 degrees, spray a 9×13 casserole dish with non-stick spray
  • Follow the directions for your spaghetti, drain and set aside
    • You’ll want to cook until its al denteimage6
  • Melt 1 tablespoon butter and combine in a small bowl with breadcrumbs, parsley, and ¼ cup
    Parmesan cheese
  • Heat remaining 2 tablespoons butter and crushed garlic in your now-empty pasta pot
    • Add mushrooms and sauté until softimage8
    • Add onion and cook until translucent
    • Add thyme and nutmeg
  • Add flour and stir until combined and coated
  • Add wine and increase heat to high and bring
    mixture to a boil (until liquid is reduced)
  • Add chicken stock and milk, stir to combineimage9
  • Reduce heat to simmer and add remaining ¾ cup Parmesan cheese and stir to combine
  • Pour cooked spaghetti into mushroom mixture, add turkey and stir to combine
    • Add salt, pepper, and (optional) red peppers to taste
  • While still hot, pour mixture into the casserole dish, sprinkle with reserved breadcrumb mixture and bake for 15 minutes, until bubbly and the top is golden brownimage10
    • Allow a few minutes for the casserole to cool before serving

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Enjoy your leftovers my friends!

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