Leftover Turkey Recipe: Turkey Tetrazzini

What to do with that leftover Turkey? This Creamy Turkey Tetrazzini is just what you need!

Thanksgiving was fabulous this year, since I didn’t have to cook and I was able to indulge on all those wonderful Thanksgiving flavors. When I make turkey and the fixings, I always make sure I have plenty of leftovers. I love everything so much that I don’t mind eating three days later!

But, I do know not everyone is like that, for example the rest of my family! So if you have some leftover turkey that you don’t know what to do with, then here’s one great recipe: Creamy Turkey Tetrazzini.

Don’t let this fancy name scare you. It’s actually very easy to make. You start with butter (yum!) and sauté your onions and red bell peppers. Mix in garlic, mushrooms, spices and flour to make some roux and delicious brown bits.

Deglaze your pan with white wine and turkey stock, and let the sauce thicken a bit. Next add your half-and-half and bring the sauce to a boil. Reduce heat until sauce is nice and thick, about 15 minutes. You want it thick enough to coat the back of a spoon.

Once thick, add your grated parmesan, parsley and shredded turkey.

Once all the cheese is melted and the sauce is smooth and creamy, serve it over fettuccine. No one will notice that you used that leftover Thanksgiving turkey!

Happy Holidays!

Creamy Turkey Tetrazzini

What to do with that leftover Turkey? This Creamy Turkey Tetrazzini is easy to whip up and a delicious way to use up that turkey.

Ingredients:

• 6 TBS butter, unsalted
• 1 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 2 garlic cloves, minced
• 1 lb mushrooms, sliced
• 1 tsp salt
• 1 tsp black pepper, ground
• 1/2 tsp paprika
• 1/2 tsp oregano, dried
• 1/2 tsp thyme, fresh
• 1/4 cup all-purpose flour
• 1/4 cup white wine, dry
• 2 cup chicken broth
• 1 3/4 cup half-and-half
• 1/2 cup Parmesan cheese, grated
• 1 lb cooked turkey, coarsely chopped
• 3 TBS parsley, Italian, chopped
• 12 oz fettuccini, cooked

Directions:

1. Heat a large non-stick skillet on medium-high and melt:
• 6 TBS butter, unsalted
2. Add in and sauté until softened, about 5 minutes:
• 1 cup onion , chopped
• 1/2 cup red bell pepper , chopped
3. Stir in for 1 minute:
• 2 garlic cloves , minced
4. Stir in:
• 1 lb mushrooms , sliced
• 1 tsp salt
• 1/2 tsp black pepper, ground
• 1/2 tsp paprika
• 1/2 tsp oregano, dried
• 1/2 tsp thyme, fresh
5. Cook until mushrooms soften and release their juices, about 5 minutes.
6. Mix in:
• 1/4 cup all-purpose flour
7. Cook for 2 more minutes.
8. Add in:
• 1/4 cup white wine , dry
• 2 cup chicken broth
9. Continue cooking and stirring until smooth and sauce begins to thicken, about 2 minutes.
10. Pour in and bring to a boil:
• 1 3/4 cup half-and-half
11. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 15 to 20 minutes.
12. When the sauce has thickened, mix in:
• 1/2 tsp black pepper, ground
• 1/2 cup Parmesan cheese , grated
• 1 lb cooked turkey , coarsely chopped
13. Garnish with:
• 3 TBS parsley, Italian , chopped
14. Serve over:
• 12 oz fettuccini , cooked

Notes:

Cooking Tips: Great with chicken and pork, too!

Prep Time: 15 mins

Yield: Serves 8

Cook Time: 40 mins

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