Turkey Tetrazzini

Turkey Tetrazzini

I did not grow up eating tetrazzini…in fact, I don’t even think I knew what it was when I was leafing through my Joy of Cooking after Thanksgiving years ago. But the recipe called for turkey, noodles, mushrooms and cream…all of which I had on hand. And the next Thanksgiving, I was asked to make it again…apparently the kiddos, who were not usually fans of casserole type dishes, approved. So our annual tradition is to eat days and days of leftover turkey, mashed potatoes and stuffing…and when there is only a bit of meat clinging to the bones, I cross my fingers and hope to pick off at least two cups from the carcass for this tetrazzini.

Ingredients

  • 2-3 cups shredded or cubed cooked turkey meat
  • ½ pound pasta, I used orcchiette, cooked and drained
  • ½-1 pound mushrooms, trimmed and cut in half
  • 3 tablespoons sherry (or white wine)
  • 3 tablespoons butter
  • 2 tablespoons flour (Wondra preferred)
  • 2 cups of chicken broth
  • 1 cup heavy cream, warmed ( I heat in microwave in a Pyrex measuring cup)
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Grated Parmesan cheese
Read the whole recipe on That Skinny Chick Can Bake