Sunday, December 2, 2012

Turkey Tetrazzini

 I was searching for recipes that I could use for leftover turkey. I found this recipe and knew it was perfect, especially since it is made with regular household ingredients. I love Thanksgiving and all the food it entails but when it comes to leftovers sometimes it is great to eat something with the leftover turkey that is not so Thanksgiving-y. This was perfect, a pasta dish with turkey and mushrooms, it was great! This recipe will definitely be added to my arsenal of Thanksgiving leftover recipes. 

1-1/2 pound thin spaghetti, broken in half
4 Tbsp butter
4 cloves garlic, minced
1 pound white mushrooms, quartered
1/2 tsp salt
1 cup white wine
1/3 cup flour
4 cups turkey (or chicken) Broth
1 block 8 oz cream cheese
3 cups cooked (leftover) turkey, shredded or diced
1 cup finely chopped black olives
1-1/2 cup frozen green peas (I used frozen edamame beans - removed from pods)
4 slices bacon, fried and cut into bits
1 cup grated Parmesan cheese
Salt and pepper, to taste
Extra broth for thinning
1 cup Panko bread crumbs

1. Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
2. In a large pot or Dutch Oven, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

4. Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually).
5. Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
6. Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
7. Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs (I forgot this step and it still tasted great!). Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown. Remove from oven and serve. Enjoy!

Recipe adapted from thepioneerwoman

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