(Leftover) Turkey Tetrazzini

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Another idea for leftover turkey. How about it? That is if you still have leftover turkey like I do. Actually, for my family, we purposely bought a bigger turkey this year just so we have leftover to use for soup, sandwich and this – tetrazzini.

Source: Delish.com

I adapted this recipe from Food Network star Emeril Lagasse’s recipe. Tweaked it to suit my family’s taste. You certainly can tweak my recipe too to suit your taste.

I just have to share this. I used this small bottle of white wine for this recipe. This small bottle is equal to 1 cup which is what I just needed for this recipe. So, you don’t have to worry about opening a large bottle and leave the remaining wine sitting in the fridge. See, this wine comes in a pack of four. So I used one bottle and put the remaining two back in the fridge. Ok I say remaining two. Well you know what happened to the other one, don’t yah?

Add the turkey or chicken broth. Add the parmesan cheese,heavy cream and softened cream cheese and cook until the broth thickens. Watch that it doesn’t thickened too much. You have to remember, when you add the pasta later on it will soak up most of the liquid. Unless of course, what you are going for is dry casserole.

Once the mixture has thickened, add the pasta, turkey, peas, chopped parsley & monterey jack cheese. At this point you can turn the heat off. Mix everything well. Add more salt and ground pepper if needed.If the casserole is too thick, add more broth.

Transfer the mixture to a 9 x 13 casserole. Top with more monterey jack cheese then with panko bread crumbs. Emeril Lagasse used  crushed potato chips in his recipe, so feel free to use chips.

Bake at 350 degrees fahrenhet for 30 minutes or until bubbly and the top has turned golden brown.

Serve hot and enjoy!

Turkey Tetrazzini

Serves 8

Ingredients

  1. 1 lb gemelli pasta (or any pasta of your choice)
  2. 4-5 cups of turkey or chicken broth
  3. 1 cup white wine
  4. 1 1/2 cups mushrooms
  5. 1 tbsp chopped parsley
  6. 2 cloves garlic, minced
  7. 4 tbsps butter
  8. 1 cup heavy cream
  9. 1- 8 oz cream cheese, softened
  10. 2-3 cups shredded cooked turkey
  11. 1 cup frozen peas
  12. 1 1/2 cup shredded monterey jack cheese (reserve half for topping)
  13. salt & pepper to taste
  14. 1/2 tsp dried oregano (optional)

Instructions

  1. Melt butter in a deep pan over medium heat.
  2. Add minced garlic and cook for about a minute or so.
  3. Add mushrooms and cook for about 3-4 minutes.
  4. Sprinkle some flour and cook for about 2 minutes.
  5. Add salt, ground pepper and dried oregano.
  6. Add the wine and cook until it reduces to about 3/4 cup.
  7. Add the turkey or chicken broth.
  8. Add the parmesan cheese,heavy cream and softened cream cheese and cook until the broth thickens. Watch that it doesn’t thickened too much. You have to remember, when you add the pasta later on it will soak up most of the liquid. Unless of course, what you are going for is dry casserole.
  9. Once the mixture has thickened, add the pasta, turkey, peas, chopped parsley & monterey jack cheese. At this point you can turn the heat off. Mix everything well. If the casserole is too thick, add more broth.
  10. Transfer mixture to a 9 x 13 casserole. Top with more monterey jack cheese. Top with panko bread crumbs.
  11. Bake at 350 degrees fahrenheit for 30 minutes or until the top has turned golden brown and bubbly.
  12. Serve hot.

Notes

  1. I used Sutter Pinot Grigio white wine.
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