My son, Joe, decided to cook himself a smaller sized turkey yesterday for sandwiches for work etc, and gave me the dark meat to do something with last night. I decided to make turkey tetrazzini with it because I just had some turkey soup and didn't want more of that. I decided not to use fettuccine noodles and had some bow tie ones that I used instead and likes that for more texture. I changed the original recipe a little by adding about a tsp of minced garlic. I thought it turned about tasty. It makes a large pan.
Ingredients
- 1 package (12 ounces) fettuccine or 1/2 box of bow tie pasta
- 1 small can mushrooms
- 1 small onion finely chopped
- 1/4 cup butter, cubed
- 3 tablespoons all-purpose flour
- 1 cup white wine or chicken broth (I used chicken broth)
- 3 cups milk (I used whole milk)
- 3 cups cubed cooked turkey
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon hot pepper sauce
- a small handful of frozen petite peas (optional)
- 1/2 cup shredded Parmesan cheese
- Paprika sprinkled on top
- You can add chopped pimentos into it also, I didn't though
Directions
- 1. Preheat oven to 375°. Cook pasta according to package directions.
- 2. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; whisk in wine/broth until smooth, about 2 minutes. Slowly whisk in milk. Bring to a boil; cook and stir until thickened. Stir in turkey, salt, pepper and pepper sauce. (I added a small handful of petite frozen peas in mine).
- 3. Drain pasta. Layer half of the fettuccine, turkey mixture and cheese in a greased 13x9-in. baking dish. Repeat layers. Sprinkle with paprika if desired.
- 4. Cover and bake 25-30 minutes or until heated through. Let stand 10 minutes before serving.
