Turkey Tetrazzini – Creamy and Cheesy pasta dish with mushrooms and leftover holiday turkey.
I have this friend. I’ve referred to him as Xavier before on the blog, that’s not really his name, but it suits him. He’s who you have to thank for all the miso dishes. He loves all things Japanese and has been broadening my Asian palate. We talk frequently, he eats my food regularly. He’s been an excellent guinea pig.
I often brainstorm recipe ideas with him, or to be honest, at him while he just smiles and nods. It’s amusing. Other than something with miso, he’s never really asked me to make anything specific for him (i.e. the blog), despite my asking if there’s anything he’d particularly like.
Well, I got talking about turkey leftovers and he threw out a few suggestions, one of them being turkey tetrazzini. I thought that was a good idea, so I filed it in the brain. Now, as mentioned, this friend of mine doesn’t really suggest foods for me to make but managed to work tetrazzini into various conversations three more times. I took that as a man-speak that he actually wanted me to make this dish.So, here’s a turkey tetrazzini. You can thank my friend. It’s cheesy and delicious. The mushrooms make it heavenly. And despite the turkey being leftover and rebaked, it was still moist and juicy…I blame the cheese for that.
- 10 oz . angel hair pasta
- 8 oz . mushrooms; sliced
- 1 medium onion; diced
- 2 celery ribs , diced
- 1/4 cup butter plus 1 tbsp
- 1/4 cup flour
- 1 cup milk
- 1 cup white wine (or broth)
- 1/4 tsp . thyme
- 1/4 tsp . nutmeg
- 1/4 tsp . paprika
- Salt/pepper; to taste
- 1 clove garlic; minced/grated
- 2 oz . cream cheese
- 1/4 cup sour cream
- 1/2 cup mozzarella cheese; grated
- 3 1/2 cups cooked turkey; cubed
- Freshly parsley to garnish (optional)
- Cook the pasta 1 minute shy of packaged directions; drain
- While pasta is cooking, cook the vegetables and make the cheese sauce
- In a large skillet over medium high heat, add 1/4 cup butter and cook the onions, mushrooms, and celery
- Sauté for about 3 minutes or until the vegetables have begun to soften; add the flour and stir well, making sure all the flour has been thoroughly mixed into butter and vegetables.
- Slowly pour in both the milk and the wine (broth); stir well
- In a saucepan, melt the butter and cream cheese
- Once smooth, add the sour cream and mozzarella cheese
- After the cheese has completely melted and the sauce is smooth, add the thyme, nutmeg, paprika, salt, and pepper, stirring well to fully incorporate the seasonings into the cheese sauce
- In a large bowl combine the pasta, vegetables, turkey, and cheese sauce; toss well
- Pour into a large baking or casserole dish, cover, and bake in a 375° degree oven for 30 minutes, remove cover and bake an additional 5 minutes allowing the top to brown.
- Garnish with freshly chopped parsley