The holidays are here and that means TONS of turkey. I tend to cook as if the entirety of Paris Island is coming to feast at our home, so that means an incredible amount of leftovers. That also means that I need lots of recipes to use with that leftover turkey. Tetrazzini is a family favorite in the Marcinkoski house. I hope you enjoy it just half as much as we do! It is especially good if you use the turkey bones to make your own broth!
INGREDIENTS
2 tablespoons butter
1⁄2 cup finely chopped onion
1⁄3 cup finely chopped celery
1⁄2 teaspoon pepper
1⁄2 teaspoon salt
1 cup frozen peas
3⁄4 cup carrot (I use the pre-cut matchstick carrots)
8 ounces sliced mushrooms (optional)
1⁄2 cup white wine (the drier the better)
1⁄2 cup flour
4 cups chicken broth (or better yet turkey broth made from boiling your carcass!)
1 cup parmesan cheese (divided)
4 ounces cream cheese 1
8 ounce thin spaghetti (cooked)
3 cups turkey meat, cooked and shredded (or chicken)
1⁄2 cup breadcrumbs (I use Progresso with Italian seasoning)
Directions
- Preheat oven to 350.
- Melt butter in sauté pan.
- Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
- Sauté until vegetables are tender.
- Add flour and stir until vegetables are coated.
- Add wine, and stir quickly until flour is absorbed.
- Gradually add broth, stirring constantly.
- Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
- Remove from heat.
- Add 1/2 cup Parmesan cheese and the cream cheese, stirring until cheese melts.
- Add the peas, turkey and pasta.
- Stir until blended.
- Coat a casserole with non-stick spray and transfer mixture to the casserole.
- Combine breadcrumbs with 1/2 cup Parmesan cheese.
- Sprinkle mixture evenly over the top of the casserole.
- Bake at 350 for 30 minutes until lightly browned.
I think it is bet to let the casserole sit for about 15-20 minutes before serving
