GOBBLE GOBBLE! What happened! Turkey, er I mean Thanksgiving, flew in and out and now we have….
In addition to fresh turkey sandwiches smothered with a little mayo and cranberry chutney, crunchy romaine, and baby swiss cheese, on earthy, seedless, rye bread with a side of pickle spears…
I love to make Turkey Tetrazzini! Laura’s Choice Turkey Tetrazzini that is!
It’s a delicious, savory, creamy, way to finish off the last of that great bird…I add a few refreshing ingredients to lighten it up a bit – like freshly squeezed lemon juice, skim milk, dill, garlic powder, parsley, and a little veggie action – to “BAM! Kick it up a notch” thank you Emeril… (this time I added some left over stir fried asparagus I had on hand, lots of times I add broccoli – totally optional friends).
To veggie or not to veggie, that may be your question, but either way give this dish a try! I bet your “fam” will love it as much as mine! Toodles!
|Prep Time||30 minutes|
|Cook Time||15 minutes|
- 8 ounces linguine whole wheat
- 2 TBS butter
- 1/4 C all purpose flour
- 1/8 tps black pepper coarsly ground
- 1/8 tps nutmeg
- 1/4 tps dill
- 1/4 tps garlic powder
- 1 C chicken broth can use lower sodium
- 1 C skim milk
- 2 C roasted turkey cubed or shredded
- 2 TBS dry sherry
- 1/4 C Parmesan cheese
- 2 TBS fresh snipped parsley
- 1 C fresh asparagus or brocolli can be fresh, steamed, stir fried, or frozen. Optional.
- Collect all your ingredients ahead of time - makes a lot easier to prepare!
- Cook linguine according to package directions.
- Melt butter in hot pan
- Stir in flour, pepper, nutmeg, dill, garlic powder
- Add chicken broth all at once and stir well with a whisk
- Add skim milk immediately after. Whisk in.
- Cook and stir until thickened and bubbly
- Add roasted turkey
- Next, the dry sherry
- and 1/4 C Parmesan cheese
- and then the lemon juice, fresh parsley, and veggie if using
- Mix well
- Fold in linguine until the noodles are just smothered in the sauce!
- Place mixture in a 9X13 inch baking dish, sprayed with cooking spray. Sprinkle with additional Parmesan cheese and place in oven.
- Bake in a 350 degree oven for 15-20 minutes until heated through. Sprinkle with additional parsley.
- Um um good! Enjoy!
I love to serve this dish with a side of frozen spinach, but if you have extra time and want to jazz it up a bit more, try sautéing in a little olive oil and fresh minced garlic a bag of baby spinach or a bunch of hearty kale! Also, because we're produce freaks around here, I always serve salad on the side as well! Cheers!