Wednesday, November 28, 2012

What's on the Menu - Turkey Tetrazzini


Hello!! I hope you are having a beautiful Wednesday evening! I am getting ready to go make dinner ( not this! ) but I thought I would take a few minutes to share with you our Turkey Tetrazzini Recipe! Its a great way to use left over turkey and you could even make it with chicken! 



I am going ahead and giving you the recipe here but below you will find a video with all the steps for you to see! 

Turkey Tetrazzini Recipe




12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups) or you can use a jar of mushrooms. 
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
3 cups coarsely chopped cooked turkey
1 cup peas
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
1/3 cup shredded Swiss cheese or any other kind of cheese that you like. 
2 Tbsp lemon juice
Salt and Pepper
1/3 cup fine fresh bread crumbs (or panko)


1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

2 Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.

3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.

5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, and chicken broth.. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Transfer the mixture to a buttered 3-quart casserole.

7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

8 Bake the Tetrazzini in the middle rack of the oven for about 30 minutes or until it is bubbling and the top is golden.

Enjoy



Ok.. now that you have the list of ingredients.. heres my video! 


Once I removed it from the oven.. here is how it looked.. 


I turned my oven up to 425 because I was not only making the Turkey Tetrazzini but garlic bread too. When ever you add more than one thing to the oven, you should turn it up some because it will need to work harder to get both items baked. 


You could also serve this up with a fresh green salad but last night I just didn't feel like it.. 

And this was plenty for us! 


Super delicious and pretty darn easy to make! 

Hope you have a wonderful night. Let me know if you try this! 

K Jaggers

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