Turkey Tetrazzini
Photo: flickr user citymama
Ingredients
6 tablespoons butter
4 cups cooked turkey, bite-size
Salt to taste
5 tablespoons flour
2 1/2 cups chicken broth
1 1/4 cups half and half
1/2 cup dry white wine
3/4 cup fresh grated Parmesan cheese
3/4 pound mushrooms, sliced
Salted water
Preparation
1
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6
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Yield:
6.0 servings
Added:
Wednesday, December 9, 2009 - 4:16pm
Comments
December 18, 2008
I posted this recipe at Examiner.com right after Thanksgiving:
Brown a coarsely chopped onion in olive oil. Add up to 4 cups of leftover turkey, cut into 1-inch pieces. Dust with several tablespoons of flour until golden brown. Deglaze with 1/2 cup of white wine, then add about a cup of chicken stock. Bring to a simmer.
Meanwhile, boil up two cups of pasta. Rotini or another short pasta works best. Drain, add to the turkey. (If there's not enough sauce at this point, add some of the pasta cooking water.). Now add about a cup of frozen peas and a cup of frozen spinach. Technically, it's not a layered "tetrazzini" but a turkey casserole. Season to taste.
What I did was add a big tablespoon of curry powder, 1/2 teasoppon of red pepper flakes and 1/2 cup of sour cream. Suddenly it didn't taste like Thanksgiving any more. Exotic and quite delicious!