turkey-tetrazzini-39

Ah Thanksgiving. Family drama aside, the only thing better than Thanksgiving dinner is Thanksgiving leftovers. Seriously, I live for day after turkey sandwich, topped with cranberry sauce and gravy and, if you’re lucky, some awesome stuffing. So good.

However, turkey sandwiches are not exempt from the law of diminishing returns and, eventually, you might get sandwiched out. But don’t worry, that just means you get to think of new and fun things to do with your leftover turkey! Last year I made turkey pot pies, but this year I decided to go for a tetrazzini. Less messing around with dough, more immediate gratification.

Now, I’ve never been a turkey tetrazzini person. I’ve always associated it with unfortunate school cafeteria lunches and less-than-savory frozen TV dinners, which, I admit, has been a bit of a deterrent. However, one of my friends was recently telling me how much he liked turkey tetrazzini, so I decided to give it a try. Man, what a difference fresh ingredients make. Good turkey broth or stock, a nice white wine, fresh veggies all conspire to make a lovely, comforting dish. I’m definitely a convert.

Note – as discussed in the Sous Vide Turkey Breast post, I’ve already had “Friendsgiving,” which means I’m on round 1 of Thanksgiving leftovers. It’s a glorious thing.

 

turkey-tetrazzini-3

Ingredients:

7 Tbsp Butter
2 C chopped Carrots
1 Onion, chopped
1/2 C Flour
2 C Turkey or Chicken Broth or Stock
1 C White Wine
1 tsp Thyme
3 Tbsp chopped Parsley
1/4 C + 2 Tbsp grated Parmesan Cheese
1/4 C + 2 Tbsp grated Manchego Cheese or similar cheese
1 tsp Salt
1/4 tsp Black Pepper
1 lb Pasta, cooked
2 C Peas. frozen or fresh
3 C chopped leftover Turkey, cooked
1 C Panko Breadcrumbs

turkey-tetrazzini-7

Preheat the oven to 350ºF.

Melt 2 Tbsps of butter in a skillet and saute the carrots until they are tender. Remove the carrots from the pan and set aside.

 

turkey-tetrazzini-10

Add the onion to the pan and saute until soft and translucent. Remove the onions from the pan and set aside.

 

turkey-tetrazzini-12

Melt 4 more Tbsp of butter in the pan and, when the butter is nice and hot, whisk in the flour until smooth and thick. Let the flour cook for a moment (still whisking) so it loses its raw flavor.

 

turkey-tetrazzini-13

Add the stock or broth and the white wine, as well as the thyme, 2 Tbsp of the chopped parsley, the salt and the pepper. Continue to whisk or stir the sauce until it thickens. Stir in 1/4 C of Parmesan cheese and 1/4 C of manchego cheese.

 

turkey-tetrazzini-17

Add the carrots, onions, peas, turkey and sauce to the pasta and stir to thoroughly coat everything in the sauce. Taste the pasta and adjust the seasoning, if necessary.

 

turkey-tetrazzini-19

Melt 1 Tbsp of butter and then mix in the panko crumbs and remaining herbs and cheese.

 

turkey-tetrazzini-22

Scoop the pasta mixture into a 9×13 baking dish and then liberally cover with the panko crumbs.

 

turkey-tetrazzini-32

Bake in the 350ºF oven for approximately 40 minutes – until the panko starts to brown and the testrazzini is hot and bubbly. Enjoy the dish straight out of the oven or cover and refrigerate for later.

 

turkey-tetrazzini-50

Turkey Tetrazzini
 
Recipe By:
Ingredients
  • 7 Tbsp Butter
  • 2 C chopped Carrots
  • 1 Onion, chopped
  • ½ C Flour
  • 2 C Turkey or Chicken Broth or Stock
  • 1 C White Wine
  • 1 tsp Thyme
  • 3 Tbsp chopped Parsley
  • ¼ C + 2 Tbsp grated Parmesan Cheese
  • ¼ C + 2 Tbsp grated Manchego Cheese or similar cheese
  • 1 tsp Salt
  • ¼ tsp Black Pepper
  • 1 lb Pasta, cooked
  • 2 C Peas. frozen or fresh
  • 3 C chopped leftover Turkey, cooked
  • 1 C Panko Breadcrumbs
Instructions
  1. Preheat the oven to 350ºF.
  2. Melt 2 Tbsps of butter in a skillet and saute the carrots until they are tender. Remove the carrots from the pan and set aside.
  3. Add the onion to the pan and saute until soft and translucent. Remove the onions from the pan and set aside.
  4. Melt 4 more Tbsp of butter in the pan and, when the butter is nice and hot, whisk in the flour until smooth and thick. Let the flour cook for a moment (still whisking) so it loses its raw flavor.
  5. Add the stock or broth and the white wine, as well as the thyme, 2 Tbsp of the chopped parsley, the salt and the pepper. Continue to whisk or stir the sauce until it thickens. Stir in ¼ C of Parmesan cheese and ¼ C of manchego cheese.
  6. Add the carrots, onions, peas, turkey and sauce to the pasta and stir to thoroughly coat everything in the sauce. Taste the pasta and adjust the seasoning, if necessary.
  7. Melt 1 Tbsp of butter and then mix in the panko crumbs and remaining herbs and cheese.
  8. Scoop the pasta mixture into a 9x13 baking dish and then liberally cover with the panko crumbs.
  9. Bake in the 350ºF oven for approximately 40 minutes - until the panko starts to brown and the testrazzini is hot and bubbly. Enjoy the dish straight out of the oven or cover and refrigerate for later.
 

 

turkey-tetrazzini-59