Though it's great for that as well. It's turkey tetrazzini, one of my all-time faves. You'll want to roast a whole turkey just so you can make this.
Ingredients of Turkey tetrazzini
- Prepare 2-3 C of shredded turkey.
- Prepare 12-16 oz of pasta of choice (I used bow tie).
- Prepare 1-2 C of chicken or turkey broth (I only used 1 C).
- It's 2 C of half and half or heavy cream (I used heavy cream).
- You need 1/2 C of flour.
- It's 1/2-3/4 C of sour cream.
- Prepare 1/2 C of shredded cheddar cheese.
- It's 1 C of either black olives or peas, whichever is preferred.
- Prepare 1 C of mushrooms sauteed in 2oz butter (optional).
- You need 4 oz of butter.
- You need 1/2 t of salt.
- Prepare 1/4 t of pepper.
- Prepare 1/4 t of thyme.
- Prepare 1/2 t of onion powder.
- You need 1/4 t of nutmeg.
- It's of optional topping: 3/4 C panko bread crumbs mixed with 2 T melted butter and parmesean cheese.
Turkey tetrazzini instructions
- Cook and drain pasta as directed on package. Rinse with cold water; drain..
- Heat oven to 350ºF.
- Add 4oz butter and flour to 3-quart saucepan. Cook over medium-low heat, stirring constantly, for 2 minutes. Gradually add broth and half-and-half, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally. When smooth, stir in spices..
- Combine turkey, cooked pasta, and sauce in an ungreased 13x9 baking dish. Stir in olives, mushrooms and cheddar cheese. Add sour cream to mixture until desired creaminess..
- Sprinkle topping over casserole. Place in oven and bake for about 25-30 minutes. If desired, broil briefly to brown top..
Everything is baked until hot and bubbly for a dish hearty enough to satisfy a crowd and tasty enough to get everyone excited about leftovers like never before. This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.
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