Turkey Tettrazini was not in our vocabulary before we had kids. However, we stumbled upon this delightful recipe while googling what to do with left over turkey. We believe enough time has passed since Thanksgiving and it’s ok to mention the word, turkey, again. Obviously we’re focused on the holiday meal but if you need an easy, one-dish dinner recipe for one of the other 6 days of this week, we suggest you try this recipe for creamy goodness. We followed it step by step but omitted the mushrooms.
Creamy Turkey Tettrazini courtesy of food.com
Ingredients
1 tablespoon butter
1⁄2 cup finely chopped onion
1⁄3 cup finely chopped celery
1⁄2 teaspoon ground pepper
1⁄2 teaspoon salt
3⁄4cup frozen peas
3⁄4 cup carrot (I use the pre-cut matchstick carrots)
8 ounces sliced mushrooms (optional)
1⁄2 cup white wine (or sherry)
1⁄2 cup flour
4 cups chicken broth (or turkey broth)
1 cup parmesan cheese (divided)
4 ounces light cream cheese (low fat)
1 (8 ounce) package thin spaghetti (cooked)
2 cups turkey meat, cooked and shredded (or chicken)
1⁄2 cup breadcrumbs (I use panko)
Directions
Preheat oven to 350.
Melt butter in saute pan.
Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
Saute until vegetables are tender.
Add flour and stir until vegetables are coated.
Add wine, and stir quickly until flour is absorbed.
Gradually add broth, stirring constantly.
Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
Remove from heat.
Add 1/2 cup Parmesan cheese and Neufchatel cheese, stirring until melted.
Add the peas, turkey and pasta.
Stir until blended.
Coat a casserole with non-stick spray and transfer mixture to the casserole.
Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
Sprinkle mixture evenly over the top of the casserole.
Bake at 350 for 30 minutes until lightly browned.
Let rest for 15 minutes before serving.
