Turkey Tetrazzini
This delicious casserole combines leftover turkey, and cooked pasta, in a homemade creamy Parmesan cheese sauce!
Servings: 6
Ingredients
- 1/4 c. butter divided
- 1 c. chopped celery
- 1 (8 oz.) pkg. sliced fresh mushrooms
- 1 clove garlic minced
- 1/2 c. all-purpose flour
- 3 c. warm chicken broth
- 1 c. heavy whipping cream
- 1/2 c. grated Parmesan cheese plus more for sprinkling
- 1 tsp. kosher salt
- 1/4 tsp. white pepper
- 1/2 lb. (8 oz.) thin spaghetti or angel hair pasta
- 2 c. diced cooked turkey leftover from Thanksgiving
- 1/2 c. panko bread crumbs
- 1 T. butter for bread crumbs
Instructions
- Preheat oven to 325 degrees. Grease a 2-1/2 quart casserole dish with butter.
- Bring a large pot of lightly salted water to a boil. Cook pasta, according to package instructions, stirring occasionally, until cooked al dente. Drain.
- Melt 2 tablespoons of butter in a large skillet over medium heat; sauté celery until it begins to soften, about 2-3 minutes. Stir in mushrooms; cook and stir until mushrooms are softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more. Remove vegetables from the skillet.
- In the same pan, melt the remaining 2 tablespoons butter, whisk flour into hot butter to make a paste. Slowly whisk in warm chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. Stir in cream, 1/2 cup parmesan cheese, salt, and white pepper.
- Add turkey and sautéed vegetables to the sauce; mix in pasta. Transfer mixture to prepared casserole dish. Sprinkle with more parmesan cheese.
- In a small skillet, melt 1 tablespoon of butter; stir in panko bread crumbs until crumbs are coated. Sprinkle bread crumbs over parmesan cheese.
- Bake for 30 minutes, until the sauce is bubbling and crumb topping has browned.
- Cook's Note: We used smoked turkey in this recipe and it was AMAZING!
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