Thanksgiving Leftovers: Turkey Tetrazzini
November 29, 2008
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.
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.