Turkey Tetrazzini

Turkey Tetrazzini is a superb recipe for the days after Thanksgiving and Christmas. When you have had enough of the roasted meals, this lovely pasta dish makes a lovely change. This recipe helps to use so many leftovers, nothing goes to waste. Also I have used chicken and ham in this main dish for other times of the year. When the cheese melts into the dish, it becomes so sumptuous when the soft pasta and delicate vegetables. You can also add peas for additional colour and texture. The addition of cream, makes a sauce so silky and smooth, it binds the entire recipe together.

Turkey Tetrazzini

Turkey Tetrazini is a superb recipe to use up the left over Turkey especially at Christmas and Thanksgiving. Also works with chicken and ham as well.

4.88 from 25 votes

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Course: Main Dish

Cuisine: American, Italian

Keyword: Cheese, Dairy, Pasta, Stock, Turkey, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 684kcal

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Ingredients

 

MetricImperial

• 8 oz fettuccine pasta cooked
• 2 cups turkey diced cooked
• 1 cup turkey broth or chicken
• 1/2 lb mushrooms sliced
• 2 tbsp olive oil
• 2 cloves garlic mashed
• 3 tbsp parsley chopped
• 1/2 cup Parmesan grated
• 1 leaf bay laurel
• 6 tbsp butter
• 2 tbsp flour
• 1/2 cup single cream half and half
• 1 pinch salt to taste
• 1 pinch ground black pepper to taste

Instructions

• Heat the olive oil in a saucepan over moderate heat.
  2 tbsp olive oil
• Add the garlic, parsley, mushrooms, bay leaf, and salt and pepper and cook for about 4 minutes, stirring frequently.
  1/2 lb mushrooms, 2 cloves garlic, 3 tbsp parsley, 1 leaf bay, 1 pinch salt, 1 pinch ground black pepper
• Place the butter in a separate saucepan and melt over moderate heat.
  6 tbsp butter
• Add the flour and blend well, cooking for about 2 minutes to form a roux.
  2 tbsp flour
• Add the chicken or turkey broth and stir constantly until the mixture thickens.
  1 cup turkey broth
• Remove from the heat and add the half and half and wine and stir well.
  1/2 cup single cream
• Place the drained cooked noodles in a buttered casserole dish and top with the mushroom mixture.
  8 oz fettuccine pasta
• Arrange the turkey on top of the mushrooms, and pour the cream sauce over all.
  2 cups turkey
• Sprinkle with the Parmesan cheese and bake in a preheated 350F (180C) oven for about 15 minutes.
  1/2 cup Parmesan
• Serve immediately.

Nutrition

Calories: 684kcal | Carbohydrates: 30g | Protein: 45g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 164mg | Sodium: 958mg | Potassium: 759mg | Fiber: 2g | Sugar: 2g