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.
- 8 oz Fettuccine cooked, 250 g
- 2 cups turkey diced cooked, 500 ml
- 1 cup hot chicken or turkey broth 250 ml
- 1/2 lb mushrooms sliced, 250 g
- 2 tbsp olive oil 30 ml
- 2 cloves garlic mashed
- 3 tbsp parsley chopped,45 ml
- 1/2 cup Parmesan grated, 125 ml
- 1 whole bay leaf laurel
- 6 tbsp butter 90 ml
- 2 tbsp flour 30 ml
- 1/2 cup Single Cream half and half
- 1 pinch Salt to taste
- 1 pinch ground black pepper to taste
- Heat the olive oil in a saucepan over moderate heat.
- Add the garlic, parsley, mushrooms, bay leaf, and salt and pepper and cook for about 4 minutes, stirring frequently.
- Place the butter in a separate saucepan and melt over moderate heat.
- Add the flour and blend well, cooking for about 2 minutes to form a roux.
- Add the chicken or turkey broth and stir constantly until the mixture thickens.
- Remove from the heat and add the half and half and wine and stir well.
- Place the drained cooked noodles in a buttered casserole dish and top with the mushroom mixture.
- Arrange the turkey on top of the mushrooms, and pour the cream sauce over all.
- Sprinkle with the Parmesan cheese and bake in a preheated 350F (180C) oven for about 15 minutes.
- Serve immediately.