Tuesday, November 22, 2016

Turkey Tetrazzini

Turkey Tetrazzini
Recipe from: makebetterfood
Image credit: Kevin
Turkey Tetrazzini

“Looking for delicious way to use up leftover turkey? Try this incredible turkey tetrazzini recipe. You can either use store-bought egg noodles or you can make your own. If you have leftover roasted chicken, substitute chicken in place of turkey to make a delicious chicken tetrazzini.” Kevin

Ingredients and preparation:

Breadcrumb Topping

5 slices white bread

Place bread in a food process and grind into fine crumbs. Pour into a small 8x8 baking dish.

2 tablespoons butter, melted

1/8 teaspoon salt

Melt butter and pour over breadcrumbs. Sprinkle with salt and mix well.

Bake at 350°F until golden brown and crispy, about 15 minutes. Let cool on a wire rack.

⅓ cup Parmesan cheese

Once cool, add cheese to breadcrumbs and mix to combine. Set aside.


Increase oven to 450°F.

2 tablespoons butter

Melt butter in a large skillet over medium heat.

8 ounces white mushrooms, cleaned and thinly sliced

1 medium white onions, chopped fine

Sauté mushrooms and onions in skillet, stirring frequently, until fragrant and liquid from 
mushrooms has evaporated, about 10 to 15 minutes.

¼ teaspoon salt, or to taste

1/8 teaspoon pepper, or to taste

Season with salt and pepper to taste. Transfer to a large bowl and set aside.


4 quarts water

Bring water to a boil in a large stock pot.

1 pound spaghetti or fresh egg pasta

1 teaspoon salt

Add salt and pasta to water and cook until al dente, about 10 minutes. Drain and add to 
bowl with reserved vegetables.

Béchamel Sauce

4 tablespoons butter

Melt butter in a small saucepan over medium heat.

¼ cup unbleached all-purpose flour

Whisk in flour and cook until flour turns golden, about 1 minute.

2 cups turkey stock or chicken stock

Slowly add turkey or chicken stock, whisking constantly to combine.

Simmer until mixture thickens, about 5 minutes. Remove from heat.

¾ cup Parmesan cheese

3 tablespoons dry sherry

2 teaspoons lemon juice

1 teaspoon dried thyme

¼ teaspoon fresh grated nutmeg

Add cheese, sherry, nutmeg, lemon juice, and thyme to béchamel sauce.

Assembly and Baking

reserved vegetables and pasta

reserved béchamel sauce

Pour sauce into bowl with the reserved mushrooms, onions, and cooked pasta.

4 cups leftover cooked turkey (or chicken), cut into 1/4-inch pieces

2 cups frozen peas

Add turkey and peas to bowl and mix well to combine.

1 tablespoon butter

Grease a 13x9 baking dish. Pour filling into prepared baking dish.

Reserved breadcrumbs

Sprinkle breadcrumbs over dish and spread until evenly coated.

Bake at 450°F until breadcrumbs have browned and filling is bubbly, about 12 to 15 minutes.

Remove from oven and serve.

Read more and enjoy this amazing recipe and many more when visiting makebetterfood

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