This Turkey Tetrazzini recipe for turkey leftovers is the perfect post-holiday solution that goes beyond the standard turkey noodle soups or turkey-stuffing sandwiches.
This is a rich casserole dish made chopped turkey, cream, bow-tie pasta, sherry and Parmesan cheese. To make it even more decadent, you could definitely add your own touch to this by adding some chopped spinach, asparagus tips, artichoke hearts, or even bacon bits.
A twist on Chicken Tetrazzini, which was named for opera singer Luisa Tetrazzini at the Palace Hotel in San Francisco, this recipe for Turkey Tetrazzini uses many ingredients that are likely in your refrigerator right now.
- 12 ounces bow tie pasta
- 3 cups chopped turkey or chicken
- 4 tablespoons butter
- 1 tablespoons olive oil
- 8 ounces sliced crimini mushrooms
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1 tablespoon garlic-shallot puree
- 4 tablespoons flour
- 2 cups chicken stock
- 1 cup heavy cream
- 1 large cup shredded parmesan
- 1/2 cup sliced green olives optional
- Salt and pepper to taste
- Toss pasta and turkey bits.
- In sauce pan, melt butter and olive oil. Add the mushrooms, onion and celery and garlic. Stir in flour til it gets incorporated. Add chicken stock, heavy cream until bubbling. Add parmesan and green olives. Toss with pasta.
- Place in casserole dish. Top with parsley. Bake until bubbly in a casserole dish and serve.