Turkey Tetrazzini (for turkey leftovers!)
Turkey Tetrazzini (with turkey leftovers) will surprise your guests and make everyone happy! (Can be made with chicken, too!)
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hour 10 mins
- Yield: 10 1x
Ingredients
Scale
- 8 ounces of Tri-Color Angel Hair Pasta (or other long noodle!)
- 1/2 lb. sliced mushrooms
- 1/3 c. chopped red pepper
- 1/3 c. chopped green pepper
- 1/2 c. chopped onion
- 1/4 c. + 2 T. butter
- 1/4 cup flour
- 1 cup half and half
- 2 cups chicken broth
- 5 T. dry sherry
- 1 1/2 t. salt
- 1/2 t. pepper
- 2 t. white Worcestershire sauce (or regular)
- 1/2 t. dried marjoram
- 1/2 t. dried basil
- 1/2 t. dried thyme
- 4–5 cups diced or shredded turkey
- 1/2 package (approx. 6 ounces) of frozen peas (uncooked)
- 1 1/2 cup grated sharp cheddar cheese
- 1/4 cup or more grated Parmesan cheese
- Paprika
Instructions
- Cook pasta according to package directions. Drain and rinse, toss with a little oil and set aside.
- Sauté mushrooms, onions, and peppers in 2 T. butter over medium heat. Stir constantly until softened. Remove vegetables and set aside.
- In same pan, melt 1/4 cup butter with flour and cook over medium heat for several minutes, stirring until well blended.
- Add half and half, chicken broth, and dry sherry and whisk until it comes to a boil and is slightly thickened.
- Add salt. pepper, Worcestershire, marjoram, basil, and thyme. Stir until well blended.
- Add turkey, pasta, peas, and reserved vegetables to pan.
- Turn off heat and combine thoroughly.
- Turn into a well greased (or oil sprayed) 9″ x 13″ (3 quart) baking dish.
- Top with cheddar and Parmesan cheeses. Dust with paprika.
- Bake uncovered at 350 degrees for about 40-45 minutes or until hot throughout. If made ahead and refrigerated, bake for about an hour.
- Enjoy!!
Find it online: https://pastashoppe.com/turkey-tetrazzini-turkey-leftovers/