TURKEY TETRAZZINI

Turkey Tetrazzini image

This is the Tetrazzini recipe I grew up with and crave on chilly fall days when comfort food seems so fitting. It's one of the recipes I keep on hand for using leftover cooked turkey after our annual Thanksgiving dinner. It's pretty versatile, and I sometimes add other vegetables (green bell pepper instead of celery, or maybe...

Provided by Vickie Parks

Categories Pasta

Time 1h

Number Of Ingredients 16

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Ingredients

1 (16-oz) pkg fettuccine pasta
1/4 cup unsalted butter
1/2 medium onion, diced
2 stalk(s) celery, diced
2 clove garlic, minced
8 oz sliced button mushrooms
1 cup green peas (fresh or frozen, both are ok)
1/2 cup all-purpose flour
2 cups chicken broth
1 1/2 cups light whipping cream (or milk)
3/4 cup fresh shredded parmesan cheese (the canned grated parmesan is ok, too)
2 1/2 cups cooked turkey, diced or shredded (i usually increase it to about 3 cups)
1 to 2 tsp salt
1 to 2 tsp black pepper
1/2 cup bread crumbs
2 Tbsp butter, melted

Steps:

1. Preheat oven to 350°F. Butter a 9x13-inch baking dish; set aside.
2. Cook pasta according to package directions, then drain well. Set cooked pasta aside.
3. While pasta is cooking, prepare the cream sauce by melting the 1/4 cup butter in a large saucepan. Add onion, celery and garlic, and sauté about 5 or 6 minutes, or until onions are soft. Add mushrooms and peas, and cook another 2 minutes, stirring frequently.
4. Add flour, broth and cream (or milk) to saucepan, and stir well. Stir Parmesan cheese, cooked turkey, salt and pepper into the cream sauce.
5. Combine pasta with the cream sauce. Transfer creamy pasta to the baking dish in an even layer. Sprinkle the breadcrumbs on top, then drizzle the 2 Tbsp melted butter on the breadcrumbs.
6. Bake in preheated oven for 45 minutes or until the turkey is heated through and the breadcrumbs are lightly browned.

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