Turkey (or Chicken) Tetrazzini

Every year when Thanksgiving rolls around, I see lots of recipes online and in cooking magazines of how to use up the leftover turkey and I always find a recipe for Turkey Tetrazzini. I’ll be honest, I’ve never made it before, I don’t even know if I’ve eaten it before, but I knew it was a dish of turkey, mushrooms, and noodles in a creamy sauce. So one day when I found some leftover Thanksgiving turkey in the freezer, I decided to set out create my own dish!

Both times I’ve made this it’s been weekend evenings, and while I’ll admit it’s not exactly time consuming, it uses a lot of pots and pans, so there’s a bit of cleanup. I’ve made this with turkey and chicken, and both were delicious (with an enthusiastic thumbs up from the eater of the house).  It’s also a flexible dish, and you can add more veggies if you want. I tried to cut down on some of the calories by using some chicken broth in the cream sauce, so it’s not as rich as it could be but is still flavorful. We’re still in comfort food weather here, so this is a perfect weekend meal, served with a side salad or steamed broccoli.

DSCN4227

It doesn’t appear it by the photo, but there are mushrooms in this dish!

Turkey (or Chicken) Tetrazzini

2 teaspoons olive oil
1 cup chopped red pepper (about one pepper)
¼ cup chopped red onion
1 ½ cups chopped mushrooms

2 Tablespoons butter
2 Tablespoons all-purpose flour
¼ cup milk
¼ cup chicken broth or stock
A splash of white wine or vermouth (optional)

½ pound of spaghetti (whole grain preferred), broken in half
2 cups cooked turkey or chicken, diced
1 Tablespoons panko or breadcrumbs

1. Preheat oven to 300 degrees.

2. Heat the olive oil in a medium-sized skillet. Add the peppers and onions, cook for a couple of minutes, then add the mushrooms. Cook for about four minutes until the veggies are no longer hard, but are not completely soft. Add to a large mixing bowl.

3. While the vegetables are cooking, fill a Dutch oven with water and bring to a boil. Add the spaghetti and cook for 7 minutes. Drain and add to the veggies.

4. Melt the butter in a small saucepan. Add the flour and whisk until it is a thick paste. Slowly add the milk, whisking the whole time. Add the stock, and continue whisking until the mixture is a thin sauce. (*Note: If it’s still thick, just add a little more liquid, either milk or stock, and whisk.) Add the wine or vermouth if adding. Season with salt and pepper. Add to the mixing bowl.

5. Add the cooked turkey or chicken to the mixing bowl and mix thoroughly. Add it to a greased casserole dish and sprinkle with the panko or bread crumbs.

6. Bake covered for about 20 minutes.

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4 thoughts on “Turkey (or Chicken) Tetrazzini

  1. The first time I made this was more than 25 years ago. The recipe called for meat from 2 roasted chickens, so it took me all day to make the dish since I roasted the chicken. I don’t do it that way anymore and I don’t think I’ve made it in eons, but this looks like to be much more gentle in the calorie column.

  2. Hmmm, sounds like the kind of meal that would appeal to the eater in this house too. Thanks Chris, and Happy Valentine’s Day. Love, Mom

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