Turkey Tetrazzini

What to do with all your leftover turkey! I happen to love Thanksgiving sandwiches made with mayo, cranberry, stuffing and turkey but this year I am making a Turkey Tetrazzini!

Rich, creamy and oh..so comforting this is the perfect way to finish up all your leftover turkey.

Quick Tip - this recipe is a guide. Depending on what you have for leftovers please feel free to adjust your ingredients to suit your situation.

Ingredients:

1 box of thin spaghetti, spaghetti or linguine

Leftover turkey - shredded

Leftover vegetables like broccoli, butternut squash or Brussels sprouts

1 large onion sliced or diced 4-5 TBL of butter

1 TBL fresh thyme leaves chopped

5 cloves of garlic - minced

1/2 cup dry white wine

1/3 cup flour

pinch of nutmeg

4 cups whole milk - room temp

1 cup heavy cream

1 cup chicken or turkey broth

3/4 cup frozen peas

8 ounces mushrooms - any kind

1 cup grated Parmesan cheese

1/4 cup Italian style panko or breadcrumbs

kosher salt and fresh cracked black pepper

chopped parsley

optional - 1/2 cup Italian cheese blend

Directions:

preheat over 425 degrees

Quick Tip - Turkey Tetrazzini is a casserole so you will need a deep baking dish to cook it in.

In a large pot on medium high melt 2 TBL of the butter. Add the mushrooms and onions and sauté until the onions are soft and the mushrooms are browned. Add next your minced garlic and the thyme, a pinch of salt and and pepper. Stir for 2-3 minutes. Add the white wine and sauté for 2-3 minutes then remove the mixture into a bowl and reserve.

Add next 1 TBL of butter into the same pot and heat until it melts. Add the flour and stir until a roux forms. I sometimes use a whisk to blend until small balls form.

Add next your milk, heavy cream, the pinch of nutmeg, salt and black pepper.

Increase the heat to high and whisk or stir with a wooden spoon until the sauce thickens. This may take 10 minutes.

Quick Tip - if using the Italian cheese blend add into the sauce after 8 minutes.

While the cream sauce is thickening drop your pasta into boiling water and cook according to the package directions.

When the pasta is ready drain completely then pour into the casserole dish.

Add next the cream sauce into the pasta along with your leftover turkey, leftover broccoli, squash, peas and/or sprouts, the onion and mushroom mixture. Gently incorporate the sauce with the pasta and your ingredients. Add 1/2 cup Parmesan cheese and stir. When your satisfied that the mixture is ready top the casserole with your selected bread crumbs mixed together with the 1/2 cup Parmesan cheese. You may sprinkle fresh crack black pepper all over the top if you wish.

Finish by placing small pats of butter over the top and bake for 35 minutes or until casserole is bubbling.

Add the chopped parsely over the top and allow the casserole to rest for 5 minutes then serve.

ENJOY!

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