Recipe: Roasted Turkey Tetrazzini

Friday, November 01, 2013

I don't know about you, but I can only eat so many Thanksgiving leftovers in the form of a cold sandwich. Yes, it's good. But not everyday for a week, right?

I found this recipe (I don't remember where) and it has since become my day after Thanksgiving staple. It's Turkey Tetrazzini. Yes, I know, I know... you picture tetrazzini as that pile of goop the lunch ladies dished out in elementary school. But trust me on this... this one is a keeper and tastes nothing like that

Turkey Tetrazzini

5 T Butter, divided
8 oz pkg Sliced Mushrooms
3 Green Onions, chopped
2 T Flour
2 C Chicken Broth
3/4 C Evaporated Milk
1/4 C Parmesan Cheese, grated
1/4 C Sherry or Port
1/2 t Salt
1/2 t Pepper
2 C Pasta
3 C Turkey, cooked & diced
1 C Breadcrumbs

Preheat oven to 375 degrees.

Heat 2 T butter in a large skillet over medium heat. Add mushrooms and green onions and saute 8-10 minutes or until soft. Transfer to a small bowl.

Melt 2 more tablespoons butter in skillet and add flour, stirring until smooth about 1 minute. Add chicken broth and half-and-half. Cook, stirring occasionally, 6 to 8 minutes or thickened and smooth. Remove from heat; stir in 1/4 C parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta and turkey. Return to medium heat, and cook until thoroughly heated.

Transfer to a lightly greased 2 qt. baking dish. Melt remaining tablespoon of butter, mix in breadcrumbs and remaining 1 tablespoon parmesan. Sprinkle topping evenly over dish. Place on middle rack and bake 25 to 30 minutes or until bubbling and beginning to brown.

**You can certainly substitute leftover or rotisserie chicken if you want to make this other times of the year. I do - it's a perfect dinner to bring a new mom after coming home with baby.

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