|Recipe from: makebetterfood|
Image credit: Kevin
“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:
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.
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.
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.
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