Holiday Recipe: Turkey Tetrazzini
Stuck with turkey leftovers? Try this simple recipe.
Posted — UpdatedI suspect many of us are still left with containers full of turkey in our refrigerators and, we are now all getting just a little tired of the same old turkey sandwiches.
Ray's recipe uses raw turkey, but since I had cooked chicken (and now cooked turkey) on hand, I just mixed the cooked meat into the casserole to bake.
1 cup frozen peas and carrots
Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking dish. Cook the pasta per the package directions until just barely al dente. Drain.
Add 2 tablespoons of butter, mushrooms and thyme to a skillet and season with salt and pepper. Cook for about three minutes or until the mushrooms start to soften. Pour into a bowl with the turkey.
Melt the remaining 3 tablespoons butter in the skillet. Whisk in the flour and cook for about a minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken stirring constantly. Add 1/2 cup parmesan and the peas and carrots. Season with salt and pepper.
Mix the pasta, turkey-mushroom mixture and sauce together and pour into the baking dish. Top with 1/2 cup parmesan. Bake until the casserole is golden brown on top and the sauce is bubbling, 12 to 15 minutes.
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