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Turkey Tetrazzini



Turkey Tetrazzini
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If you're awash in leftover turkey from last week, don't despair! I share with you one of my favorite ways to alchemize Thanksgiving leftovers into something a little more exotic. Turkey Tetrazzini has long been a family favorite. It's creamy, comforting, and hassle-free. Don't know what it is? Just think of it as the turkey version of a tuna casserole: leftovers simmering in a creamy roux with a few vegetables and the comforting touch of noodles. There's a little prep-work involved but the employment of frozen vegetables makes this a super-easy dinner to pull off. This, of course, works well with chicken. And if you don't have leftover turkey, just go out and get a hunk of breast meat from the supermarket and dice it. Sometimes it's sold pre-cooked. Even easier! Hope you give this a try:
    Servings Prep Time
    6 people 15 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    6 people 15 minutes
    Cook Time
    15 minutes
    Turkey Tetrazzini
    Print Recipe
    If you're awash in leftover turkey from last week, don't despair! I share with you one of my favorite ways to alchemize Thanksgiving leftovers into something a little more exotic. Turkey Tetrazzini has long been a family favorite. It's creamy, comforting, and hassle-free. Don't know what it is? Just think of it as the turkey version of a tuna casserole: leftovers simmering in a creamy roux with a few vegetables and the comforting touch of noodles. There's a little prep-work involved but the employment of frozen vegetables makes this a super-easy dinner to pull off. This, of course, works well with chicken. And if you don't have leftover turkey, just go out and get a hunk of breast meat from the supermarket and dice it. Sometimes it's sold pre-cooked. Even easier! Hope you give this a try:
      Servings Prep Time
      6 people 15 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      6 people 15 minutes
      Cook Time
      15 minutes
      Ingredients
      • 1 1/2 pounds turkey meat diced
      • 1 jar pimentos small (4 oz.)
      • 1 bag frozen peas and carrots
      • 1 bag frozen pearl onions
      • 2 boxes turkey or chicken stock
      • 1 stick unsalted butter
      • 1/2 cup corn starch
      • 1/2 cup sherry
      • 3 teaspoons ground sage
      • salt and pepper to taste
      • 1 box Schar's Tagliatelle or gluten-free pasta of choice
      Servings: people
      Instructions
      1. In a medium-sized stockpot heat one box of stock with a little light olive to just boiling. Add pasta and cook for about 8 minutes, stirring occasionally so pasta won't clump.
      2. Meanwhile, melt butter over medium heat in a large stockpot and add cornstarch, a few tablespoons at a time, whisking vigorously with a wire whisk. When it becomes a smooth paste, add more cornstarch until the half-cup has been used. Gradually add the other box of stock to the paste. Whisk first addition of stock until it begins to thicken and continue adding liquid in batches. The result should be a sauce with the consistency of a cream soup. If it feels too thin, whisk in small amounts of corn starch.
      3. Add the pimentos (with liquid), sage, and sherry, blend with whisk. Add turkey and lower to medium-low heat.
      4. There should be extra liquid leftover with the cooked pasta. Leave it in and add the frozen vegetables, stir until blended and vegetables are warmed. Carefully transfer the pasta and vegetables to the saucepot and blend. Serve immediately.
      Recipe Notes

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      This one is for Great Lakes Collagen: