Thanksgiving Leftovers: Turkey Tetrazzini

November 29, 2008

Chicken Tetrazzini from Cooking Light

If you’re looking for a way to use up your leftover turkey, try this very simple Turkey Tetrazzini. Feel free to use fusilli or other noodles if you wish, and you can even substitute rotisserie chicken or tuna for the turkey in this recipe. This comforting dish is perfect with a tossed salad for a weekend or weeknight meal.


Turkey Tetrazzini

Prep: 15 minutes

Cook: 40 minutes

Yield: 6 to 8 servings


5  tablespoons  butter, divided

1  (8-ounce) package sliced fresh mushrooms

4  green onions, chopped (about 2/3 cup)

2  tablespoons  flour

2  cups  low-sodium chicken broth

3/4  cup  half-and-half or evaporated milk, at room temperature

1/4  cup  plus 1 tablespoon freshly grated Parmesan cheese, divided

1/4  cup  sherry, port of low-sodium chicken broth

1/2  teaspoon  kosher salt

1/2  teaspoon  freshly ground pepper

8 ounces  hot cooked spaghetti

3  cups  cooked turkey, diced

1  cup  fine, fresh (soft) breadcrumbs


1. Preheat oven to 375°. Heat 2 tablespoons butter in a large, deep, heavy skillet over medium heat. Add mushrooms and green onions, and sauté 8 to 10 minutes or until soft. Transfer to a large plate.

2. 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 until lightly thickened and smooth. Remove from heat; stir in 1/4 cup Parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta, and turkey. Return to medium heat, and cook until thoroughly heated.

3. Transfer to a lightly greased 11- x 7-inch (2-quart) baking dish. Melt remaining 1 tablespoon butter; mix in breadcrumbs and remaining 1 tablespoon Parmesan. Sprinkle topping evenly over dish. Place on middle oven rack, and bake 25 to 30 minutes or until bubbling and beginning to brown.


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