Leftover time! If you’ve got some delicious turkey leftovers (how is that possible?) and need a new idea on how to use it up, try a pasta dish that’s a jump from the usual turkey casserole.
Tetrazzini is simply a dish utilizing poultry and a white wine sauce and pasta so you can switch up the pasta and even the veggies used, but this one is an easy go-to. If you have enough turkey leftover you can make one for dinner this week and another to freeze.
- 1 box penne noodles or spaghetti or other pasta
- 6 tbsp butter or margarine divided
- 2 cloves garlic minced
- 1 container fresh sliced mushrooms
- ½ cup white wine
- ¼ cup flour
- 2 ½ cup chicken broth
- 1 cup heavy cream
- 4-5 cups leftover turkey chopped
- 1 cup shredded cheese
- 1 cup frozen peas, or green beans
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup panko breadcrumbs
- ½ cup fresh grated parmesan
- Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook pasta according to package directions. Drain.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
- Add mushrooms and wine and cook until most of wine is absorbed and mushrooms are soft, 5 minutes.
- Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes.
- Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper.
- Add turkey, cheese, peas/green beans, oregano and basil and toss until combined. Add cooked pastaand toss to coat. Season with salt and pepper then transfer mixture into prepared dish.
- In a medium bowl, toss to combine panko and parmesan Top baking dish evenly with panko mixture.
- Bake until top is golden and cheese is melted about 20 minutes.
I shared this idea and more on CTV Morning Live Regina this past week – you can catch the clip here!